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    You are in: Home / Recipes / Curried Catfish With Coriander Cream Recipe
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    Curried Catfish With Coriander Cream

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Poutine's Note:

    From chatelaine magazine. I have not tried this recipe yet.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small bowl, stir curry powder with oil,cinnamon,salt,cloves,garlic and ginger. Rub mixture all over fish.
    2. 2
      Melt half of butter in a large,non-stick frying pan over medium heat. If using oil, pour half into frying pan.
    3. 3
      When hot, add onions. Stir often until soft and light golden, 5 minutes, then push to side of pan.
    4. 4
      Melt remaining butter in pan or add oil, then add fish. Cover and cook, 4 minutes. Using wide spatula, turn fish over and continue cooking until a knife tip inserted into thickest part of fish comes out warm, about 4 more minutes. It's ok if onions becomes dark golden. Using a wide spatula, remove only the fish to plates. Reduce heat to low. Add yogourt and coriander to onion. Stir until heated through, about 30 secondes. Spoon over fish.

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    Nutritional Facts for Curried Catfish With Coriander Cream

    Serving Size: 1 (294 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 342.5
     
    Calories from Fat 177
    51%
    Total Fat 19.6 g
    30%
    Saturated Fat 4.1 g
    20%
    Cholesterol 108.9 mg
    36%
    Sodium 285.4 mg
    11%
    Total Carbohydrate 9.3 g
    3%
    Dietary Fiber 2.2 g
    8%
    Sugars 3.9 g
    15%
    Protein 31.3 g
    62%

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