Goan Fish Curry

I got this recipe from Saveur.com and it’s amazing. I do think it’s the vinegar tang that I love so much. (It’s the same flavor I adore in my Spanish Black Bean Soup). The recipe says that the sauce will be even better the next day – so I can’t wait!

Goa, by the way, is a small state on the western coast of India, on the Arabian Sea.

The original recipe called for 2 green chiles, to be added when you add the coconut milk. I skipped them, and it was delicious. Of course if you want your eyes to water and your nose to run, include the chiles!

1 lb boneless, skinless cod, cut into 1-inch pieces
1-1/2 T fresh lemon juice
1-1/2 T vegetable oil
1 yellow onion, finely chopped (1 scant cup?)
2 cloves garlic, mashed into a paste
1 2-in piece of ginger, mashed into a paste
3/4 t ground coriander
1/2 t ground cumin
1/4 t chili powder
1/4 t ground turmeric
1-1/2 T white wine vinegar
1 (13-oz) can coconut milk (I used light, and I think that was a good choice)
fresh cilantro, to garnish
cooked basmati rice, for serving

In a glass or ceramic bowl, lightly salt the fish and then pour the lemon juice over. Cover and refrigerate for 20 minutes.

Saute the onion in the oil for about 6 minutes; add garlic & ginger until fragrant. Add the spices to toast, then vinegar and coconut milk. Simmer for 6-8 minutes to thicken the sauce slightly.

The recipe says to stop here and store the sauce overnight. But whether the next day or immediately, you add the fish and gently simmer until it flakes, 4-5 minutes. Since the sauce won’t be deep enough to submerge the fish, I spooned the sauce – and especially the onion chunks – on top of the fish to help it cook and absorb the flavors.