Recipe#10893

Title: Goan 02

From: Judi Mae Phelps jphelps@slip.net 
 Newsgroups: rec.food.recipes 
 Subject: Goan Curried-Fish Stew 
 Date: 7 Jan 1999 06:24:01 -0700 
 Message-ID: Pine.GSO.3.96.990102185928.19203A-100000@slip-3 

Yield: 4 Servings
 2 lbs sole fillets, cut into one-inch pieces
 1/4 cup lemon juice, (from about 1 lemon)
 1 1/4 ts salt
 2 cloves garlic, smashed
 4 ts fresh ginger, chopped
 1 cup canned unsweetened coconut milk
 1 Tbsp ground coriander
 1 ts ground cumin
 1 ts brown sugar
 1/2 ts fresh ground black pepper
 1/4 ts turmeric
 1/8 ts cayenne pepper
 3 Tbsp cooking oil
 1 onion, chopped
 1 tomato, chopped
 4 jalapeno peppers, seeds and ribs removed, minced
 3/4 cup water
 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.