
How To Make Goan Fish Curry
For this gaon fish curry, sole fillets are marinated in lemon juice, then cooked with jalapeno and a mix of coconut, pepper, and classic Indian spices.
Serves:
Ingredients
- 2lbssole fillets
- ¼cuplemon juice,(from about 1 lemon)
- 1¼tspsalt
- 2clovesgarlic,smashed
- 4tspfresh ginger,chopped
- 1cupcoconut milk,canned unsweetened
- 1tbspground coriander
- 1tspground cumin
- 1tspbrown sugar
- ½tspfresh ground black pepper
- ¼tspturmeric
- ⅛tspcayenne
- 3tbspcooking oil
- 1onion,chopped
- 1tomato,chopped
- 4jalapeno peppers,seeds and ribs removed, minced
- ¾cupwater
Instructions
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In a glass or stainless-steel container, combine the sole, lemon juice, and ½ teaspoon of the salt. Let marinate for at least 10 minutes.
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In a blender, puree the garlic and ginger with the coconut milk, coriander, cumin, brown sugar, black pepper, turmeric, and cayenne,
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In a large saucepan, heat the oil over moderate heat,
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Add the onion; cook for about 5 minutes, stirring occasionally, until golden, Add the tomato and cook for about 5 minutes, stirring occasionally, until soft.
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Add the coconut mixture, the jalapeños, the water, and the remaining ¾ teaspoon salt and bring slowly almost to a simmer, stirring frequently.
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Add the fish and 1 tablespoon of the marinade. Bring to a simmer and continue simmering for 1 to 2 minutes until the fish is just done.
Nutrition
- Calories: 402.38kcal
- Fat: 27.50g
- Saturated Fat: 12.54g
- Trans Fat: 0.07g
- Monounsaturated Fat: 8.64g
- Polyunsaturated Fat: 4.04g
- Carbohydrates: 10.56g
- Fiber: 2.14g
- Sugar: 3.90g
- Protein: 30.53g
- Cholesterol: 102.06mg
- Sodium: 1014.18mg
- Calcium: 91.60mg
- Potassium: 706.56mg
- Iron: 3.21mg
- Vitamin A: 44.76µg
- Vitamin C: 30.51mg
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