It dances on you tongue. I used poblano instead of jalapeño, light coconut milk, clam juice instead of water, and cherry tomatoes. It was lovely. Sole is so delicate, it's remarkable that the sauce does not overpower it, but it doesn't Do not overcook the fish, it really only needs 2 minutes, as the recipe states
Goan Curried-Fish Stew
- 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.
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