Goan Curried-Fish Stew

  • Active Time 20m
  • Total Time 30m

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.
WINE RECOMMENDATION:
The spiciness and creaminess of this stew will be best accompanied by either beer or a bottle of acidic white wine with enough flavor to stand up to the coconut milk and heat. Try a Vouvray or other wine made from chenin blanc from the Loire Valley in France.

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

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, 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.

RecID 3180

nutrition information per serving

448 calories; 26g total fat; 109mg cholesterol; 924mg sodium; 11g carbohydrates; 3g fiber; 45g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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