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    • Catfish Curry

    Mark Sharron
    Medium difficulty
    30 minutes
    2-4
    Amount Per Serving: Calories 300; Fat 15g; Carbs 10g; Protein 25g
    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

    • Begin by heating the oil in a large skillet over medium heat.
    • Add the onion and garlic and cook until softened, about 5 minutes.
    • Add the ginger, cumin, coriander, turmeric, cardamom, and cayenne pepper and cook for another minute.
    • Add the diced tomatoes and tomato paste and stir to combine.
    • Pour in the water and bring to a simmer.
    • Add the cilantro and catfish and season with salt and pepper.
    • Simmer for 10 minutes or until the catfish is cooked through.
    • Remove the pan from the heat and stir in the yoghurt and cream. 
    • Taste and adjust the seasoning if necessary. 
    • Serve topped with fresh mint.