Prep 10 mins
Cook 15 mins
From "Faster, I'm Starving; 100 Dishes in 25 Minutes or Less" by Kevin and Nancy Mills. This is a new cookbook I found at my library and I wanted to post this before I return the book. The blurb in the book states that the author's Mom got this recipe from her hairdresser, Ruki, who is from the Lahore region of Pakistan.
- 1 1⁄2 lbs catfish, can use tilapia and snapper too
- 1 medium onion
- 1 large tomatoes
- 1 medium green bell pepper
- 2 tablespoons olive oil, can use corn oil
- 1 teaspoon bottled crushed garlic
- 1⁄2 teaspoon ground ginger, can use 1 tsp. bottled fresh ginger
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- Cut the fish into 2" pieces.
- Peel the onion and cut into 1/4" slices. Cut the pepper and tomato in half and remove and discard seeds and stems. Cut the pepper and tomato into 1/2" pieces and set the veggies aside.
- Put 1 tablespoons of the oil into a large frying pan or wok and begin heating over medium-high heat.
- Add the fish and cook for 5 minutes, stirring occasionally. Remove from heat and transfer the fish and any liquid to a bowl.
- Add the remaining oil to the pan and begin heating over medium-high heat. Add the onion, tomato and bell pepper and cook about 5 minutes, stirring occasionally, or until veggies begin to soften. Add the spices and mix well.
- Return the partly cooked fish to the pan and stir gently so it is covered with sauce. Turn the heat down to medium, cover and cook for 5 minutes.
- Serve immediately or set aside until ready to eat, then reheat briefly.
This recipe was a cinch to put together, and it looked quite pretty. I liked the use of catfish, just because it's meatier and had a nicer color when cooked. The only change I made was to add a teaspoon of garam masala towards the end of cooking. Good weeknight meal. Thanks!