Goan Style Fish Curry

This recipe is an adaptation of one from Diane Kennedy in her book Simple. It is definitely worth getting the best fish you can for this dish. Halibut is a wonderful choice if it is available. The dish goes beautifully with basmati rice.

Serves 3-4

Ingredients:

1 1/2 T. canola or other neutral oil

1 medium yellow onion, diced

2 t. ground coriander

½ t. ground cumin

1 T. hot paprika or medium chili powder

⅛ t. cayenne (more to taste depending on the spice level you prefer)

3-4 garlic cloves, minced (depends on size of cloves)

1 t. turmeric

2 t. grated or finely minced fresh ginger

½ c. crushed tomatoes

14 oz. can of unsweetened coconut milk (mixed to homogenize before adding)

1 T. brown sugar

2 t. lime juice (if you have tamarind paste, fel free to sue it in place of the lime juice)

1 jalapeno, seeded and thinly sliced (you can dice if you prefer)

1 lb. firm white fish, preferably halibut, cut into 2 inch chunks

cilantro or parsley, chopped, or scallions, sliced, for serving (optional)

Preparation:

1. Heat the oil in a large deep fry or sauté pan that has a cover over medium heat.
2. Add the onion and sauté until it becomes translucent and begins to turn a bit golden.
3. Add the coriander, cumin, paprika/chili, cayenne, garlic, turmeric and ginger and sauté until fragrant (about 2-3 minutes).
4. Add the crushed tomato and cook for 2-3 minutes more.
5. Add the coconut milk, brown sugar lime juice (or tamarind paste) and the jalapeno and stir and simmer until mixture is thoroughly combined.
6. Gently add the fish piece to the curry, reduce the heat to medium low, cover and cook until the fish is just cooked (this can take anywhere from 3 to 10 minutes depending on the heat level). Check often; it is cooked when each piece of halibut just turns opaque throughout.
7. Serve the curry over, or alongside, basmati rice, and top with cilantro, parsley, or scallions, if you wish.