Goan Curried Fish Stew

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

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.
4. Add the tomato and cook, stirring occasionally, until. soft, about 5 minutes.
5. Add the coconut mixture, the jalapenos, the. water, and the remaining 3/4 teaspoon salt and bring slowly almost to a simmer, stirring frequently.
6. 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..