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 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. 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.
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.
5. 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.

sole fillets, lemon juice, salt, garlic, fresh ginger, milk, ground coriander, ground cumin, brown sugar, freshground black pepper, turmeric, cayenne, cooking oil, onion, tomato, peppers, water

Taken from www.myrecipes.com/recipe/goan-curried-fish-stew (may not work)