Catfish Curry
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
612
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).