Fish Curry with Basmati Rice

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Fish is staple in our home.  Fish cooks much faster and needs very few ingredients to bring out the flavors which makes it a quick and healthy week night dinner option. This particular curry recipe is very simple and pairing it with Basmati rice makes it an amazing meal.

In this recipe I have used fillet catfish. Catfish is a moderately fatty fish with a good source of high quality protein and is an excellent source of vitamin B-12. It is a rich source of omega-3 fatty acids.

Recipe:

Prep time: 5 mins  Cooking time:15 mins    Total time: 20 mins

Ingredients:

1 lb fillet catfish
1 tbsp lemon juice
1 large tomato cut into 4 pieces
1 small red onion roughly chopped
4 tbsp fresh grated coconut
1/2 inch peeled ginger
4  garlic cloves
1/2 tablespoon cooking oil
1/2 tsp mustard seeds
1/4 tsp turmeric
2 tsp red chili powder
salt to taste

Directions:

  1. Wash and drain the catfish. Cut into 2 inch cubes and apply 1 tablespoon of lemon juice.
  2. Puree onion, tomatoes, coconut, ginger and garlic to a fine paste.
  3. Heat oil in a medium pan.Add mustard seeds and once they start to crackle add the onion and tomato puree.
  4. Add turmeric and red chili powder and cook on medium heat for 5 mins until the oil starts to separate stirring occasionally.
  5. Drain any water/lemon juice from the fish and add the fish to the sauce.
  6. Add salt and gently mix together the sauce and the fish. Cook covered on medium heat for 5 mins.

Note: You may want to add 1/4th to 1/2 cup warm water to get the desired consistency.

Serve with Hot Basmati rice and lime wedges!

Enjoy!

 

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