Catfish Curry
Description
A savory curry gravy is served over fresh cooked catfish and rice in this comforting, hearty catfish curry recipe.
Ingredients
•
2 pounds catfish fillets
•
4 cups water
•
2 medium onions, finely chopped
•
salt and ground black pepper to taste
•
2 tablespoons all-purpose flour
•
2 teaspoons curry powder
•
2 tablespoons butter, at room temperature
•
1 tablespoon chopped fresh parsley
•
4 cups hot cooked rice
Directions
1
Gather all ingredients.
2
Rinse fillets under cold water and cut into 2-inch pieces.
3
Place catfish into a medium saucepan and add water, onions, salt, and pepper. Bring to a boil; reduce heat, and simmer until fish is tender but not breaking apart, about 8 minutes. Transfer fish to a serving platter using a slotted spoon and cover with foil to keep warm.
4
Bring the cooking liquid in the saucepan to a boil; continue to boil until it reduces to 1 cup, then keep warm over low heat.
5
Combine flour, curry, and butter in a small bowl. Mix with a fork or fingertips to form a smooth paste. Roll teaspoon-sized bits of paste into balls.
6
Return the cooking liquid to a simmer. While stirring slowly and continuously, drop the balls into the liquid one at a time, letting each one dissolve before adding the next. Cook until the sauce returns just to a boil and thickens to the consistency of gravy, about 5 minutes. Check the seasoning.
7
Pour the gravy over the fish and boiled rice, sprinkle some parsley on top, and serve hot.