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Goan Curried-Fish Stew
Yield: 4 Servings
2 lbs sole fillets, cut into one-inch pieces
1/4 cup lemon juice, (from about 1 lemon)
1 1/4 ts salt
2 cloves garlic, smashed
4 ts fresh ginger, chopped
1 cup canned unsweetened coconut milk
1 Tbsp ground coriander
1 ts ground cumin
1 ts brown sugar
1/2 ts fresh ground black pepper
1/4 ts turmeric
1/8 ts cayenne pepper
3 Tbsp cooking oil
1 onion, chopped
1 tomato, chopped
4 jalapeno peppers, seeds and ribs removed, minced
3/4 cup water
In a glass or stainless-steel container, combine the sole, lemon
juice, and 1/2 teaspoon of the salt. Let marinate at least 10
minutes. In a blender, puree the garlic and ginger with the coconut
milk, coriander, cumin, brown sugar, black pepper, turmeric, and
cayenne. In a large saucepan, heat the oil over moderate heat.
Add the onion, cook, stirring occasionally, until golden, about 5
minutes. Add the tomato and cook, stirring occasionally, until
soft, about 5 minutes. Add the coconut mixture, the jalapenos, the
water, and the remaining 3/4 teaspoon salt and bring slowly almost
to a simmer, stirring frequently. Add the fish and 1 tablespoon
of the marinade. Bring to a simmer and continue simmering until
the fish is just done, 1 to 2 minutes.
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Goan 02