Catfish Curry

Name: Catfish Curry
Ingredients: 2 catfish fillets, skinned and cut into 2-inch cubes; 3 garlic cloves, crushed; 3 green finger chilies, finely sliced; 5 cm gingerroot, peeled and finely diced; 3 tablespoons peanut oil; 1 medium onion, finely sliced; 2 teaspoons curry powder; 1/2 teaspoon turmeric; 1/2 teaspoon salt; 200 ml coconut milk; 150 ml boiling water

11 ingredients

6 steps

Ingredients

2 catfish fillets, skinned and cut into 2-inch cubes
3 garlic cloves, crushed
3 green finger chilies, finely sliced
5 cm gingerroot, peeled and finely diced
3 tablespoons peanut oil
1 medium onion, finely sliced
2 teaspoons curry powder
1/2 teaspoon turmeric
1/2 teaspoon salt
200 ml coconut milk
150 ml boiling water

Directions

1

Heat the groundnut (or vegetable, not olive) oil in a large pan, then add the onion and curry powder. Cook for four minutes, until the onion starts to caramelise,.
2

Add the garlic, ginger, chili, turmeric and salt and cook for a further two minutes.
3

Add the water and half the coconut milk and simmer for two minutes.
4

Add the fish and simmer, stirring, for a further 5-6 minutes.
5

Add the remaining coconut milk and simmer for a further two minutes, or until the fish is cooked through the way you like it.
6

Serve with basmati rice.