CATFISH CURRY
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!
Provided by Snowbunny Andorra
Categories Curries
Time 17m
Yield 2 serving(s)
Number Of Ingredients 11
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
CATFISH CURRY
If you've never tried it, or you eat it infrequently, I strongly encourage you to try your hand at cooking this very versatile fish. I promise you that when properly prepared, catfish is "off the hook!" Try this curry recipe as an example.
Provided by Adrian Miller
Categories Main Dish Catfish
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse fillets under cold water and cut into 2-inch pieces.
- Place catfish into a medium saucepan and add water, onions, salt, and pepper. Bring to a boil; reduce heat, and simmer until fish is tender but not breaking apart, about 8 minutes. Transfer fish to a serving platter using a slotted spoon and cover with foil to keep warm.
- Bring the cooking liquid in the saucepan to a boil; continue to boil until it reduces to 1 cup, then keep warm over low heat.
- Combine flour, curry, and butter in a small bowl. Mix with a fork or fingertips to form a smooth paste. Roll teaspoon-sized bits of paste into balls.
- Return the cooking liquid to a simmer. While stirring slowly and continuously, drop the balls into the liquid one at a time, letting each one dissolve before adding the next. Cook until the sauce returns just to a boil and thickens to the consistency of gravy, about 5 minutes. Check the seasoning.
- Pour the gravy over the fish and boiled rice, sprinkle some parsley on top, and serve hot.
Nutrition Facts : Calories 602.5 calories, Carbohydrate 53.3 g, Cholesterol 121.9 mg, Fat 23.7 g, Fiber 2 g, Protein 40.8 g, SaturatedFat 7.8 g, Sodium 173.2 mg
FRIED CATFISH WITH A CREAMY THAI SAUCE
This dish is Asian influenced. Thai being the main influence adjusting to make sure the RSC ingredients are added. This spicy sauce goes nicely with the crispy fish which has a hint of curry (Indian influence). You will not be disappointed! If Fresh Lemongrass is not available use dried or fresh lemon juice.
Provided by Rita1652
Categories Catfish
Time 25m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine spices, salt, cornmeal, flour
- Coat catfish with mixture
- Let sit while making sauce
- In a saucepan heat 2 teaspoons oil add and saute onions, ginger, garlic and lemon grass until soft
- Add red curry paste and cook add brown sugar, fish sauce, coconut milk, basil and lime juice
- Stir mixture
- Place 1 cup of sauce mixture in a blender with cashews blending (carefully hot) well add back to pot
- Cook over medium heat until thick about 5 minutes
- Heat 2 tablespoons oil shaking off excess breading
- Add catfish and fry until golden brown, about 3-4 minutes on each side depending on size
- Remove and drain on paper towels
- Salt fish
- Serve with white rice
- Placing the fish over the rice and topping with coconut sauce
Nutrition Facts : Calories 697.3, Fat 51.7, SaturatedFat 25, Cholesterol 74.7, Sodium 1724.5, Carbohydrate 30.9, Fiber 2.5, Sugar 5.8, Protein 32
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