RECIPE

Goan Curried-Fish Stew

  • Contributed by Quick From Scratch Fish & Shellfish
  • ACTIVE:
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  • SERVINGS: 4

From Goa, a tropical area on the southern coast of India where coco palms are plentiful and fresh seafood abundant, comes this fish stew flavored with hot peppers, lemon juice and coconut milk. Goans use a local flatfish called pomfret, similar to our sole, and serve the stew with plenty of rice. If you've never tried Goan cuisine, this is the place to start. The stew is delectable.

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  • SERVINGS: 4
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Ingredients

  • Ingredients
    1. 2 pounds sole fillets, cut into 1-inch pieces
    2. 1/4 cup lemon juice (from about 1 lemon)
    3. 1 1/4 teaspoons salt
    4. 2 cloves garlic, smashed
    5. 4 teaspoons chopped fresh ginger
    6. 1 cup canned unsweetened coconut milk
    7. 1 tablespoon ground coriander
    8. 1 teaspoon ground cumin
    9. 1 teaspoon brown sugar
    10. 1/2 teaspoon fresh-ground black pepper
    11. 1/4 teaspoon turmeric
    12. 1/8 teaspoon cayenne
    13. 3 tablespoons cooking oil
    14. 1 onion, chopped
    15. 1 tomato, chopped
    16. 4 jalapeño peppers, seeds and ribs removed, minced
    17. 3/4 cup water

Directions

  1. 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.
  2. In a blender, puree the garlic and ginger with the coconut milk, coriander, cumin, brown sugar, black pepper, turmeric, and cayenne.
  3. 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 jalapeños, the water, and the remaining 3/4 teaspoon salt and bring slowly almost to a simmer, stirring frequently.
  4. 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.