I mentioned this dish last week during a chat on Slow Travel. I’ve made this several times. I takes a little preparation but goes together well. I’ve never made it exactly as it written. I’ve cut it in half once or twice since there are only two of us. I’ve also used 1/2 the fish but made all of the sauce because I like to have the sauce with rice.

I’ve found it does come out a little thin especially when I’ve only used 1/2 the fish. I don’t use the full amount of chili peppers – I usually only use 1 and it is not very hot. I also don’t use all the cumin because I don’t like cumin. Use any type of white fish or shellfish (prawns, squid, etc). Serves 4. I like it with jasmine rice.

Goan Curried Fish Stew
from Food and Wine

2 pounds sole fillets, cut into 1-inch pieces
1/4 cup lemon juice
1 1/4 teaspoons salt
2 cloves garlic, smashed
4 teaspoons chopped fresh ginger
1 cup 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
3 tablespoons cooking oil
1 onion, chopped
1 tomato, chopped
4 jalapeno peppers, seeds and ribs removed, minced
3/4 cup water

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 jalapenos, 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.

If you like this also check out :
Yellow Fish Curry