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    • Catfish Curry

    Mark Sharron
    Medium difficulty
    30 minutes
    02-Apr
    Catfish Curry is a classic Indian dish that combines the flavours of traditional Indian spices with the mild flavour of catfish. This easy-to-make dish is perfect for a weeknight dinner or a special occasion. Combining spices, tomatoes, and yoghurt create a rich, flavorful sauce that pairs perfectly with the catfish. Whether you serve it over rice or with naan, this Catfish Curry will surely please.
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    Ingredients

    • 1 tablespoon vegetable oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 tablespoon grated fresh ginger
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground cardamom
    • 1/2 teaspoon cayenne pepper
    • 1 (14.5 ounce) can diced tomatoes
    • 2 tablespoons tomato paste
    • 1 cup water
    • 2 tablespoons chopped fresh cilantro
    • 1 pound catfish fillets, cut into 1-inch cubes
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/2 cup plain yogurt
    • 1/4 cup heavy cream
    • 2 tablespoons chopped fresh mint

    Method

    • Step-by-Step Method: Catfish Curry
    • Prepare all ingredients: chop onion, mince garlic, grate fresh ginger, cut catfish into 1-inch cubes, chop cilantro and mint
    • In a mixing bowl, season catfish cubes with salt and black pepper; set aside
    • In a medium saucepan or deep skillet, heat vegetable oil over medium heat
    • Once oil is hot, add chopped onion and sauté until translucent (4-5 minutes)
    • Add minced garlic and grated ginger to the pan; cook until fragrant (1 minute)
    • Stir in ground cumin, coriander, turmeric, cardamom, and cayenne; cook until spices bloom (30 seconds)
    • Add diced tomatoes (with juice) and tomato paste; mix thoroughly
    • Pour in water, then bring mixture to a simmer
    • Reduce heat and simmer uncovered for 10 minutes, stirring occasionally
    • While sauce simmers, in a separate small bowl, whisk together plain yogurt and heavy cream until smooth
    • Add cubed catfish to the simmering sauce and gently stir to coat the pieces
    • Cook catfish in the sauce until just cooked through and opaque (5-7 minutes)
    • Remove pan from heat briefly; gradually stir in the yogurt and cream mixture, incorporating fully
    • Return pan to low heat; warm gently (do not boil) until sauce is silky and heated through
    • Taste and adjust seasoning if needed (add salt or pepper to taste)
    • Stir in chopped fresh cilantro and mint just before serving
    • For plating: ladle curry into shallow bowls, garnish with extra mint/cilantro if desired
    • Serve with steamed rice or warm flatbread on the side