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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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Simmer for 10 minutes or until the catfish is cooked through.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Taste and adjust the seasoning if necessary. 
    • Serve topped with fresh mint.