Why recepie famous for?
Goa, located on the west coast of India, has a regional cuisine known for seafood and coconut milk. But there's another ingredient in the Goan pantry that calls back to its Portuguese colonial roots: vinegar. That's what gives the slight tang to this easy, not-too-spicy fish stew.
Ingredients
2 lb. boneless, skinless cod fillet, cut into 1-inch pieces
3 Tbsp. fresh lemon juice
Kosher salt
3 Tbsp. vegetable oil
1 large yellow onion, finely chopped
3 cloves garlic, mashed into a paste
1 (2-inch) piece ginger, mashed into a paste
1 1⁄2 tsp. ground coriander
1 tsp. ground cumin
1⁄2 tsp. chile powder
1⁄2 tsp. ground turmeric
3 Tbsp. white wine vinegar
2 small green chiles, thinly sliced
1 (13.5-ounce) can coconut milk
fresh cilantro, to garnish
cooked basmati or long grain rice, for serving
Instructions
Toss fish with lemon juice and salt in a medium bowl; cover with plastic wrap and refrigerate 20 minutes.
Heat oil in a 12-inch skillet over medium-high; add onion and cook, stirring occasionally, until soft, about 6 minutes. Add garlic and ginger pastes and cook 1 minute longer. Add coriander, cumin, chile powder, and turmeric and cook 1 minute more. Add vinegar, sliced chiles, and the coconut milk and simmer, stirring occasionally, 6-8 minutes.
Add the fish and simmer gently until fish is cooked, 4-5 minutes. Remove from heat and divide among plates; top with cilantro and serve with rice.
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