Catfish Curry
I bought some catfish fillets without knowing what they were (they were sold in Catalan) and when I found out and did some research, I was a little disappointed to hear that the flavour was supposed to be less than impressive. So, I decided to curry them, and was very impressed with the results. The texture of the fish is perfect for currying and this curry, which isn't too strong, allows the delicate flavour of the fish to come through. Will definitely do this one again!
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INGREDIENTS
Nutrition- 2
- 3
- 3
- 5
- 3tablespoons peanut oil
- 1
- 2teaspoons curry powder
- 1⁄2teaspoon turmeric
- 1⁄2teaspoon salt
- 200ml coconut milk
- 150
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DIRECTIONS
- Heat the groundnut (or vegetable, not olive) oil in a large pan, then add the onion and curry powder. Cook for four minutes, until the onion starts to caramelise,.
- Add the garlic, ginger, chili, turmeric and salt and cook for a further two minutes.
- Add the water and half the coconut milk and simmer for two minutes.
- Add the fish and simmer, stirring, for a further 5-6 minutes.
- Add the remaining coconut milk and simmer for a further two minutes, or until the fish is cooked through the way you like it.
- Serve with basmati rice.
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