CATFISH CURRY

Catfish Curry image

Provided by Snowbunny Andorra

Categories Curries

Time 17m

Yield 2 serving(s)

Number Of Ingredients 11

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

Steps:

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 Facts : Calories 632.2, Fat 51.9, SaturatedFat 24.8, Cholesterol 87.5, Sodium 761.6, Carbohydrate 17.4, Fiber 2.8, Sugar 5.9, Protein 28.8