Catfish Masala
Ingredients
- 1 1/2 lbs catfish, can use tilapia and snapper too ⓘ
- 1 medium onion ⓘ
- 1 large tomatoes ⓘ
- 1 medium green bell pepper ⓘ
- 2 tablespoons olive oil, can use corn oil ⓘ
- 1 teaspoon bottled crushed garlic ⓘ
- 1/2 teaspoon ground ginger, can use 1 tsp. bottled fresh ginger ⓘ
- 1 teaspoon paprika ⓘ
- 1 teaspoon coriander ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 1/2 teaspoon ground turmeric ⓘ
- 1/2 teaspoon salt ⓘ
- 1/8 teaspoon cayenne pepper ⓘ
Instructions
- Cut the fish into 2" pieces.
- Peel the onion and cut into 1/4" slices. Cut the pepper and tomato in half and remove and discard seeds and stems. Cut the pepper and tomato into 1/2" pieces and set the veggies aside.
- Put 1 tablespoons of the oil into a large frying pan or wok and begin heating over medium-high heat.
- Add the fish and cook for 5 minutes, stirring occasionally. Remove from heat and transfer the fish and any liquid to a bowl.
- Add the remaining oil to the pan and begin heating over medium-high heat. Add the onion, tomato and bell pepper and cook about 5 minutes, stirring occasionally, or until veggies begin to soften. Add the spices and mix well.
- Return the partly cooked fish to the pan and stir gently so it is covered with sauce. Turn the heat down to medium, cover and cook for 5 minutes.
- Serve immediately or set aside until ready to eat, then reheat briefly.
Nutrition & Diet Analysis (per serving)
826
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).