Seafood Medley In Goan Sauce

I spent a week in Seattle and fell in love with their seafood supply. Strolled around Pike Place Market, packed home fish.

My aunt and i had the best time shopping, cooking and savoring this seafood medley. We used fish that was available at the market that day but I think any fish (cleaned and rinsed) would work well in this recipe. Enjoy!

Ingredients:

• 2-3 big onions (yellow work but I love red onions for their spice)
• 3 tablespoon garlic
• 3 tablespoon ginger
• 2 teaspoon red chilly powder
• 2 teaspoon turmeric
• some crushed black pepper
• 2 teaspoon garam masal
• 2 cans of coconut milk (Chaokoh is my favorite brand)
• 3 lbs of seafood of your choice(we used squid cut in rings, scallops, some salmon filets, mussels, halibut cheeks)
• salt to taste

Steps:

1. Thoroughly clean and rinse fish
2. Pat dry and marinate/cover in 2 whole tbsp of turmeric, 1 tbsp of ginger and 1 tablespoon of garlic.
3. While the fish rests in the marinade, heat oil in a pan on high to medium flame.
4. Add in minced onions and salt (salt helps onions cook quickly
5. Once onions seems to turn translucent add in the remaining ginger and garlic
6. Now add in all spice  powders except garam masala
7. The most important step: let the onions cook for a good 25 minutes, take in the spices and slightly caramelize and turn into a homogenous mixture
8. Now turn down the flame to a simmer and add in both cans of coconut milk
9. At this step add in more turmeric for color ( I love a bright yellow curry)
10. Once the coconut milk is cooked (15 mins) tip in the marinated seafood but save the salmon for last
11. Turn the heat back on to high/medium
12. In about 8-10 minutes check on the fish and add in the salmon
13. Add the garam masala
14. Let cook for another 5-8 minutes
15. Serve with bread or rice or by itself as a bisque.