Goan curried-fish stew recipe
Use 2 pounds Sole fillets; cut into one-inch pieces
Use 1/4 cup Lemon juice
Use 1 1/4 teaspoon Salt
Use 2 cloves garlic; smashed
Use 4 teaspoons Fresh ginger; chopped
Use 1 cup Canned unsweetened coconut milk
Use 1 tablespoon Ground coriander
Use 1 teaspoon Ground cumin
Use 1 teaspoon Brown sugar
Use 1/2 teaspoon Fresh ground black pepper
Use 1/4 teaspoon Turmeric
Use 1/8 teaspoon Cayenne pepper
Use 3 tablespoons Cooking oil
Use 1 Onion; chopped
Use 1 Tomato; chopped
Use 4 Jalapeno peppers; seeds and ribs removed, minced
Use 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.
Source: Quick From Scratch, Fish and Shellfish, Food and Wine Books.