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
Preparation
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.
In a blender, puree the garlic and ginger with the coconut milk, coriander, cumin, brown sugar, black pepper, turmeric, and cayenne,
In a large saucepan, heat the oil over moderate heat,
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.
Add the coconut mixture, the jalapeños, the water, and the remaining ¾ teaspoon salt and bring slowly almost to a simmer, stirring frequently.
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.
