Catfish Curry With Basmati Rice
1 onions (large, chopped)
2 garlic cloves (minced)
olive oil (to taste)
1 teaspoon coriander powder
1 teaspoon dried parsley
1 teaspoon ground cumin
1 1/2 teaspoons indian saffron
1 teaspoon ground black peper
1 teaspoon fennel seeds
1 teaspoon coriander (grains)
4 tomatoes (small, . chopped)
2 tablespoons tomato paste
4 catfish fillets (cut in pieces)
100 milliliters coconut milk
2 tablespoons fresh coriander (chopped)
1 cup basmati rice
2 cups water
salt (to taste)
arugula (for decorating)
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1In a pan, saute the onion and garlic in olive oil.
2Add the coriander powder, dried parsley, cumin, Indian saffron, pepper, fennel seeds, and coriander grains.
3Mix for 1 minute to release the flavors. If mixture is too dry, add 1 to 2 tablespoons of water.
4Add tomatoes and the tomato paste, and cook covered mixture reduces in volume, and mixture is soft.
5Add the fish, seasoned with salt, and when it starts to get an opaque color, add the coconut milk. Cover the pot to create steam, and create a sauce. Simmer until fish is cooked.
6Remove from heat, and add the fresh coriander.
7For basmati rice, add 1 cup of rice and 2 cups of hot water to a pan, cover, and cook over medium heat, until all the water is absorbed and holes are formed.
8Turn off the heat, add a drizzle of olive oil (optional), and separate the grains with a fork.
9Serve the curry hot, garnished with arugula, and accompanied with the rice.
PER SERVING *
|Calories730Calories from Fat320|
|% DAILY VALUE*|
|Calories from Fat320|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Heidi G. 29 Jun 2015
We enjoyed this curried catfish. The only change I made was the addition of diced and sautéed onion which I added to the rice. The fish was moist and bright green garnish was fresh and appealing.