Goan Curried-Fish Stew

Recipe from

Food & Wine


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
3 tablespoons cooking oil
1 onion, chopped
1 tomato, chopped
4 jalapeño 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 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.

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.