Curried Catfish With Coriander Cream |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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From chatelaine magazine. I have not tried this recipe yet. Ingredients:
1 tablespoon curry powder |
1 tablespoon vegetable oil |
1 pinch salt |
1 pinch ground cloves |
1 garlic clove, minced |
1 teaspoon fresh ginger, grated |
2 large catfish fillets or 2 large tilapia fillets |
1 onion, chopped |
1/4 cup plain yogurt (full fat) or 1/4 cup sour cream (full fat) |
2/3 cup fresh coriander, chopped |
Directions:
1. In a small bowl, stir curry powder with oil,cinnamon,salt,cloves,garlic and ginger. Rub mixture all over fish.
2. Melt half of butter in a large,non-stick frying pan over medium heat. If using oil, pour half into frying pan.
3. When hot, add onions. Stir often until soft and light golden, 5 minutes, then push to side of pan.
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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