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
LEMON BUTTER CURRY CATFISH
My mom once owned a stake in a catfish farm called Delta Pride. It stalled and sputtered and eventually went belly-up (excuse the pun). But we did get some great catfish recipes along the way, like this one from The Catfish Institute. Cheap, easy and good! The buttery, lemony rice is irresistible!
Provided by fluffernutter
Categories Catfish
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the fish and pat dry, then cut into bite-size pieces. Arrange in a well-greased baking dish and season with salt and pepper.
- Stir together the rice, onion, and curry powder and spread over the fish. Top with lemon slices and dot with butter.
- Bake at 350 degrees until fish flakes easily, about 25 to 35 minutes. Uncover for the last few minutes for any moisture to evaporate. Sprinkle with parsley and serve.
Nutrition Facts : Calories 533.9, Fat 29, SaturatedFat 11.4, Cholesterol 137, Sodium 783.7, Carbohydrate 28, Fiber 0.8, Sugar 0.4, Protein 37.8
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