Kitchen Kat’s Catfish Curry

October 25, 2015 | By | Reply More

catfish curry

Fabulous catfish curry

When the temperatures outside become cooler, the meals coming out of my kitchen become a little hotter. There are few things that warm me up faster than a mildly spicy stew served up with crusty French bread and a generous pour of velvety red wine.

This particular stew is a zesty curry that comes straight from my friend Kathy Hunt’s first cookbook, The Fish Market. Besides this everything-you-need- to-know book about selecting and cooking just about every type of seafood, Kathy also writes about her travels and food adventures on her blog, Kitchen Kat.

We’ve made this favorite many, many times and, in fact, it is this delicious dish that has helped me rediscover my fondness for catfish. This humble and underused mild, flaky white fish is versatile, tasty, inexpensive, and it’s one of the most sustainable and safely-farmed fish available in the U.S.

Catfish is also super-convenient. Readily available frozen and skinned, I now keep a stash of the fillets in my freezer for when I want to make this catfish curry. Most of the other ingredients for this colorful and delicious curry are often already in my kitchen pantry, making this recipe suitable for busy weeknights.

catfish curryIf you have a lower tolerance for spicy foods, you can tone it down by using just one jalapeno pepper. Also, for the tomatoes, I have substituted a few whole canned plum tomatoes when, in the dead of winter, the “fresh” ones at my local supermarket don’t make the grade.

Ingredients (Serves 4)

2 Tbsp. olive oil

1/2 tsp. black mustard seeds

1/4 tsp. cumin seeds

catfish curry1/2 small white onion, chopped

2 tsp. garam masala

2 medium tomatoes, diced

1-2 jalapeno peppers, seeded and finely chopped

1/2 tsp. freshly ground pepper, plus more for seasoning fish

1/2 tsp. sea salt, plus more for seasoning fish

Freshly squeezed juice of 1 lime

1/2 cup chopped fresh cilantro

1 pound catfish fillets, skinned

Step one:

2 Tbsp. olive oil

1/2 tsp. black mustard seeds

catfish curry1/4 tsp. cumin seeds

1/2 small white onion, chopped

2 tsp. garam masala

2 medium tomatoes, diced

1-2 jalapeno peppers, seeded and finely chopped

1/2 tsp. freshly ground pepper

1/2 tsp. sea salt

Freshly squeezed juice of 1 lime

1/2 cup chopped fresh cilantro

Heat the oil in a large frying pan or deep skillet with a lid over medium heat. Add the mustard seeds, cumin seeds, and onion and cook for 3-5 minutes, until the onion is softened. Add the garam masala, tomatoes, jalapenos, salt and pepper and cook for 2-3 minutes. Add the lime juice and cilantro, stirring to combine.

Step two:

catfish curry1 pound catfish fillets, skinned

Season the catfish with sea salt and freshly ground pepper. Move the sauce in the pan to one side and add the catfish fillets. Move them around so you can cover the fish with the curry. Don’t worry, as I did the first time I made this, that the curry may not be very “saucy” at this point. It will get saucier with the addition and cooking of the fish. Cover the pan with a lid and simmer for 5-8 minutes. The fish will be white and flaky when done. Serve immediately.

Tags: , , , , , ,

Category: Fall, Food, Main Dishes, Recipes

Leave a Reply

Read previous post:
garden lessons
2015 Vegetable Garden Lessons Learned

To plant a garden is to believe in tomorrow! This sentiment rings true in the Tomato Envy garden since our...

Close