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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 2 |
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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! Ingredients:
2 catfish fillets, skinned and cut into 2-inch cubes |
3 garlic cloves, crushed |
3 green finger chilies, finely sliced |
5 cm gingerroot, peeled and finely diced |
3 tablespoons peanut oil |
1 medium onion, finely sliced |
2 teaspoons curry powder |
1/2 teaspoon turmeric |
1/2 teaspoon salt |
200 ml coconut milk |
150 ml boiling water |
Directions:
1. 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,.
2. Add the garlic, ginger, chili, turmeric and salt and cook for a further two minutes.
3. Add the water and half the coconut milk and simmer for two minutes.
4. Add the fish and simmer, stirring, for a further 5-6 minutes.
5. Add the remaining coconut milk and simmer for a further two minutes, or until the fish is cooked through the way you like it.
6. Serve with basmati rice.
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