GOAN CURRIED FISH STEW

While we are in our homes during these uncertain times, we find ourselves cooking more than ever but we are also finding a sense of comfort and accomplishment.

This super flavorful ultra-comforting fish stew should keep everyone in the family happy. An added benefit is that you can prepare the whole recipe in advance except for adding the fish. Then reheat the stew and add the seafood minutes before you sit down to eat. I made it twice in the same week because my husband, Fay, raved about it.  Also this stew goes great with Naan bread to soak up all the wonderful juicy flavors.  For the one bowl homemade Naan bread recipe see:
http://bajabeat.com/homemade-naan-bread-just-like-you-find-in-real-indian-restaurants/

Goa is on the southern coast of India and is tropical where coco palms and fresh seafood are abundant.  Goans use a local flat fish called pomfret, similar to sole.  Because I live in Los Cabos, my fish of choice is Perico, a beautiful white snapper that is so clean tasting. I purchase it fresh from my local fish monger whenever it is in season. This stew is flavored with hot peppers, lime juice, coconut milk, ginger, spices and garlic – all good for our immune systems.

INGREDIENTS:

2 pounds fish fillets cut into 1-inch pieces (Shrimp would also work for this dish)

¼ cup fresh lime juice

1 teaspoon salt (divided in two parts)

2 cloves garlic

4 teaspoons of chopped fresh ginger

1 can unsweetened coconut milk

½ Tablespoon ground coriander

1 teaspoon ground cumin

1 teaspoon brown sugar

½ teaspoon fresh ground black pepper

1 teaspoon ground turmeric

¼ teaspoon cayenne

3 Tablespoons cooking oil (I like grapeseed)

1 large onion chopped

1 large tomato chopped

1 serrano minced – seeds and ribs removed  Note:  If you like spicier foods, add more serrano to taste

¼ cup of water

DIRECTIONS:

Step 1:  In a glass container, combine the fish, lime juice and ½ teaspoon of salt.  Let marinate at least 20 minutes.

Step 2:  In blender puree the garlic and ginger with the coconut milk, coriander, cumin, brown sugar, black pepper, turmeric and cayenne.

Step 3:  In a large saucepan, heat the oil over moderate heat.  Add the onion and serrano:  cook stirring occasionally until golden – about 5 minutes.  Add the tomato and cook stirring occasionally until soft, about 5 more minutes.  Add the coconut mixture, water and ½ teaspoon of salt and bring SLOWLY ALMOST TO A SIMMER, stirring frequently.  Note:  At this point you can turn it off and add the fish when you are ready to eat.  Just bring it up to a simmer before adding the fish.

Step 4:  Add the fish and the lime juice it has been marinating in.  Bring to a simmer until fish is just done – about 2 minutes

I like to serve over rice.