Catfish Masala Food
CATFISH MASALA
From "Faster, I'm Starving; 100 Dishes in 25 Minutes or Less" by Kevin and Nancy Mills. This is a new cookbook I found at my library and I wanted to post this before I return the book. The blurb in the book states that the author's Mom got this recipe from her hairdresser, Ruki, who is from the Lahore region of Pakistan.
Provided by Oolala
Categories Catfish
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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 Facts : Calories 320.4, Fat 20, SaturatedFat 4, Cholesterol 79.9, Sodium 385.9, Carbohydrate 7, Fiber 1.8, Sugar 3.2, Protein 27.6
MARINATED CATFISH FILLETS
Meet the Cook: Recently, we hosted a group of young people from Canada. Since we wanted to give them a true taste of the South, this was served. They raved about it. In addition to the catfish we raise, my husband and I grow soybeans and corn. We're the parents of four children - ages 16, 13, 7 and 3. -Pauletta Boese, Macon, Mississippi
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place fillets in a large resealable plastic bag or shallow glass container; cover with salad dressing. Seal bag or cover container; refrigerate for 1 hour, turning occasionally. Drain and discard marinade. , Combine remaining ingredients; mix well. Remove 1 cup for basting. (Refrigerate remaining sauce for another use.) , Grill fillets, covered, over medium-hot heat for 3 minutes on each side. Brush with the basting sauce. Continue grilling for 6-8 minutes or until fish flakes easily with a fork, turning once and basting several times.
Nutrition Facts :
FISH MASALA
Categories Milk/Cream Wok Ginger Tomato Stir-Fry Quick & Easy Mango Bass Hot Pepper Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 18
Steps:
- Scoop off 1/4 cup cream from top of canned coconut milk. Reserve remaining cream and milk for another use.
- Heat oil in wok over moderate heat until hot but not smoking. Add mustard seeds and cook until they make popping sounds, about 15 seconds. Add ginger, garlic, and chiles to taste and cook, stirring, 1 minute. Add coriander, chile powder, turmeric, and curry powder and cook, stirring, until fragrant, 5 to 10 seconds. Add tomatoes and cook, stirring, 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, 5 minutes. Stir in coconut cream until incorporated, then add fish and salt and simmer, uncovered, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. Gently stir in mango.
- *We like Laxmi brand. Available at Indian markets and Kalustyan's (212-685-3451).
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