Goan Curried-Fish Stew

Ingredients

• 1 teaspoon brown sugar 
• 0.1 teaspoon cayenne 
• 3 tablespoons cooking oil 
• 4 teaspoons ginger fresh chopped
• 2 cloves garlic smashed
• 1 tablespoon ground coriander 
• 1 teaspoon ground cumin 
• 0.5 teaspoon fresh-ground pepper black
• 4  jalapeño peppers minced
• 0.3 cup juice of lemon (from 1 lemon)
• 1  onion chopped
• 1.3 teaspoons salt 
• 2 pounds sole fillets cut into 1-inch pieces
• 1  tomatoes chopped
• 0.3 teaspoon turmeric 
• 1 cup coconut milk unsweetened canned
• 0.8 cup water 

Equipment

• sauce pan
• blender

Directions

1. In a glass or stainless-steel container, combine the sole, lemon juice, and 1/2 teaspoon of the salt.
2. Let marinate at least 10 minutes.
3. In a blender, puree the garlic and ginger with the coconut milk, coriander, cumin, brown sugar, black pepper, turmeric, and cayenne.
4. In a large saucepan, heat the oil over moderate heat.
5. Add the onion; cook, stirring occasionally, until golden, about 5 minutes.
6. Add the tomato and cook, stirring occasionally, until soft, about 5 minutes.
7. Add the coconut mixture, the jalapeos, the water, and the remaining 3/4 teaspoon salt and bring slowly almost to a simmer, stirring frequently.
8. 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.
9. 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.