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Goan Curried-Fish Stew

Source: Quick from Scratch - Fish
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  30 Minutes
  Serves 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.
RECIPE INGREDIENTS
2 pounds sole fillets, cut into 1-inch pieces
1/4 cup lemon juice (from about 1 lemon)
1 1/4 teaspoons salt
2 cloves garlic, smashed
4 teaspoons chopped fresh ginger
1 cup canned unsweetened coconut milk
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon brown sugar
1/2 teaspoon fresh-ground black pepper
1/4 teaspoon turmeric
1/8 teaspoon cayenne pepper
3 tablespoons cooking oil
1 onion, chopped
1 tomato, chopped
4 jalapeno peppers, seeds and ribs removed, minced
3/4 cup water
Goan Curried-Fish Stew Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 30-Minute Stews
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 448
Fat. Total: 26g
Fiber: 3g
Carbohydrates, Total: 11g
Sodium: 924mg
% Cal. from Fat: 52%
Cholesterol: 109mg
Protein: 45g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Joanne, NY Reviewed: 05/03/2013
Better than expected
I have 8 Indian cookbooks and this recipe stands up to the best recipes in any one of those. I had to use Lite coconut milk, so I cut back the water to only 1/4 cup. I used only 2 jalapenos and am glad I did. It gave a good kick w/o being too hot. I also added some chopped fresh cilantro at end. This is a very simple and tasty recipe. I prepped it all ahead of time, then for dinner, all I had to do was marinate the fish for 10 mins and cook it. Good sauce for chicken, shrimp, too.
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