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GOAN CURRIED FISH STEW

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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.

Homemade Naan Bread Just Like You Find in Real Indian Restaurants

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Whenever I come across a recipe that uses just one bowl, it gets my attention. I am not a lazy cook but there are days when I just want something easy and not messy. I also love to experiment with new recipes and I do like a challenge.

I have been a lover of Indian food after living in London years ago. I remember cold, foggy nights when my husband and I would dash out in the rain to our neighborhood Indian. The moment we walked through the door it was like stepping into another world. It was warm, cozy and the scent of the food was intoxicating. Naan bread was one of the first things to be placed on the table and it has always held a very special place in my heart. I never thought I could actually make it.

I found this recipe from a site called The Cafe Sucre Farine http://Thecafesucrefarine.com. Chris Scheuer and her husband, Scott, are the team behind the Cafe and she came up with this recipe and he took this beautiful photo.

The recipe looked too easy to be real but I loved the idea of eating warm Naan and I had everything in my kitchen to make it without going to the store. So I thought – why not give it a try? I am so excited about it that I had to post (I have not posted anything in over a year). I hope you enjoy making it and eating it as much as I do.

Warm Naan Sprinkled with Flaky Sea Salt and Herbs
Image by Scott Scheuer

INGREDIENTS

For the Dough:

2 cups all purpose flour

2 1/2 teaspoons instant dry yeast not active dry yeast (1 packet)

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt (kosher if possible)

2 tablespoons butter

2/3 cup whole milk

1/2 cup full fat Greek yogurt – cold

To Finish:

2 tablespoons melted butter

1/4 cup finely chopped herbs like parsley or cilantro

Flaky sea salt (optional)

Instructions:

1. Combine the flour, instant yeast, sugar, baking powder, baking soda and salt in a large bowl.  Stir well to combine.

2. Combine 2 tablespoons butter and the milk in a microwave-safe measuring cup.  Microwave on high for about 1 minute or until butter is almost completely melted.  Whisk in cold Greek yogurt until well combined.

3. Make a well in the middle of the flour and add the yogurt mixture.  Stir with a sturdy spoon until the flour is incorporated and the dough comes together.  Drizzle a little oil over the dough and turn to coat.  Cover tightly with plastic wrap and place in a warm spot to rise until doubled in bulk – 60 to 90 minutes.

4.  Turn out the dough onto a generously floured work surface.  Flip the dough over several times to completely coat it with flour.  Divide the dough into 6 equal pieces and form each one into a ball on the floured work surface.  Cover the balls with a clean kitchen towel and let them rest for 15 minutes.

To Finish:

  1. Heat a 9 – 12 inch nonstick saute’ pan over medium heat. While the pan is heating, roll out the Naan into ovals approximately 8 x 6 inches. (I used a measuring tape.). Stack the Naan on top of each other as you roll them.
  2. Set up a work area with the stack of Naan, the 2 tablespoons melted butter and a small pastry brush, the chopped herbs (if desired), a small bowl of water, a clean kitchen towel and a metal spatula for flipping.
  3. When the pan is nice and hot, brush one Naan with water (or use your fingers to lightly coat one surface with water) and place it in the dry pan – no oil – wet side down.
  4. Immediately cover the pan (if you have a glass lid it works best so you can see what’s happening) and allow the Naan to cook about 30-40 seconds or until bubbles appear over the top surface and the bottom is golden brown.
  5. Uncover and flip the Naan to the opposite side. Cook for another 20-30 seconds until the bubbles on the bottom are deep golden brown.
  6. Remove the Naan from the pan to the clean kitchen towel, brush lightly with melted butter (and sprinkle with fresh herbs and flaky sea salt – if desired).
  7. Repeat with remaining Naan.
  8. Serve immediately.

My Notes: I don’t know what kind of yeast I had because it was in my freezer in a jar and I didn’t have the label but I actually do not think it was instant yeast. It rose beautifully but the recipe does call for instant yeast.

Here’s a tip for the rise: I put a small jar filled three-fourth of the way with water and brought it to a boil. I then put my bowl with the dough in it along with the jar of hot water into the microwave and closed the door. The hot jar of water creates a warm moist environment for the dough to rise.

Now for some ideas for different ways to enjoy the bread. Of course, the first would be if you were making a curry but you can also use it with hummus and or tzatziki, eating it Mediterranean style with a plate of olives, red onion, feta cheese, grilled aubergine and tomato. My husband likes it with honey.

The Naan re-heats beautifully in a dry pan – no oil needed.

Sunday Brunch

BAJA HEALING COLLECTIVE

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MARCO IRETA,
Physiotherapist and Neuro-Rehabilitation Therapist

KEEP MOVING – EXERCISE AS MEDICINE

Physical Therapy based on:

Body Mechanics

Posture Alignment

Mobility

Flexibility

Muscle Strength

Over the years that I have been writing for Baja Beat, I am always so impressed by the people we are surrounded by in our Baja community.  Marco Ireta is no exception – another amazing young professional that we are blessed to have living and working here.

Marco Ireta is a Physiotherapist recognized nationally and Internationally for his clinical experience in the implementation of technologies in Neuro-rehabilitation.  His approach is based on MOVEMENT as the main strategy for the treatment and prevention of neurological and muscular skeletal injuries.  He was invited to come to Los Cabos from Mexico City to work on a project developing a physical therapy clinic.  His partner, Lorena Gonzalez, is also a Physiotherapist specializing in sports therapy and exercise.

Marco and Lorena are starting a new project called Baja Healing Collective, currently in two locations: one in the Finisterra Building and the second one at La Choya, La Playita, specializing in Neuro-rehabilitation (stroke, spinal injuries, multiple sclerosis, cerebral palsy, anything that affects the brain that is related to movement) and musculoskeletal rehabilitation (pain that affects the muscles, ligaments and tendons, and bones caused by trauma to an area (jerking movements, auto accidents, falls, fractures, sprains, dislocations, and direct blows to the muscle)  They are also focusing on home care therapy which means going into people’s homes and taking care of  people for post-surgery and for preventive care.  These people are not necessarily in pain but they need to move – perhaps therapeutic exercises and stretching or maybe some specific strengthening program.

The clinical approach they use is guiding the patients during the pain and rehabilitation process securing all the components so that they can move in a safe way.

For example, Marco is working with a couple who are in their 80’s and 90’s.  He has regular sessions with them twice a week.  They lay down comfortably on mats and he stretches their muscles (depending on assessment), hamstring, glute, groin, lower back, chest and shoulders.  That is considered relaxing stretching because it feels good.  He spends 20-25 minutes doing full body stretching and then does something called activation exercises that are easy to achieve.  It’s a combination of exercises coming from yoga, Pilates and wellness depending on each person’s requirements.  At the end, there is a little challenge.  Right now, because he is working on balance and coordination, they do a small dance, steps to the side, back and front. Because they are artistic, it’s fun and comfortable for them while engaging them to do exercises that they like.

On the first assessment they structure a daily plan that might include fall prevention. Then there is the creation of a safe environment which is so important to lessen the risk of falling.  The next stage is mobility and posture.  In some cases, it can be as simple as having enough flexibility to pick something up from the floor or reach up and grab something.  This is called functional activity.  Strength and coordination are incorporated so if you slip, you have the reaction to control rather than fall.  A personal plan is designed if there is a need to improve balance and posture, practicing exercises that require balance, coordination and strength.

Neuro-rehabilitation can be difficult because patients sometimes are depressed but motivation is the key to everything.  They are working with a patient who had a stroke and when he first started, he was having a hard time standing by himself, and now the patient is walking on the beach by himself and this week he is going in the water. 

This type of exercise is so much better than being in a room just lifting your arm or lifting your leg. The patient is very motivated and he is making amazing progress because he is training and has an objective and he likes a challenge.  He is walking in a small marathon and he has been working hard for that. 

Marco said that his work is rewarding and he realizes what is valuable in life.  “Sometimes we don’t appreciate standing up and grabbing a cup of coffee.  The day that you can’t, that’s when things get depressing.  If I can give help to that person to be independent, I really enjoy doing my life’s work. When I meet the people and get them moving again, we become friends.  Sometimes I spend 1-2 hours per day with a patient and I give thanks to life that I can help them.

If you are in need of help or know anyone who could benefit from Baja Healing Collective services, please contact them and spread the word.

Sports Therapy

Musculoskeletal Rehabilitation

Traumatology and Orthopedics Rehabilitation

Neuro Rehabilitation

Spine Rehabilitation

70+ Stay Active

Sport Performance

Stretching Session

Physiotherapy at home

Contact:  Baja Healing Collective

bajahealingco@gmail.com

Tel:  624 241 4977