Catfish curry Recipe

Catfish curry

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  • 2 lb. Catfish nuggets
  • 2 cups cauliflower florets
  • 2 Tbsp lemon juice
  • 1/2 tsp + 1/2 tsp turmeric powder
  • 1 tsp + 1 tsp salt
  • 1 tsp + 1 tsp cumin powder
  • 1/2 cup yogurt
  • 2 small tomatoes chopped
  • 3 Tbsp tomato puree
  • 2 Tbsp oil
  • 1 tsp cumin seeds
  • 2 Indian green chili or jalapeno
  • 2 tsp minced garlic (more if desired)
  • 1 tsp ginger powder (or 2 tsp chopped fresh garlic)
  • Water
  • Cilantro

How to make Catfish curry

  • Wash the catfish. Do not wash too many times otherwise the oils will drain away
  • Mix the catfish with 1 tsp salt, 1/2 tsp turmeric powder, 1 tsp cumin powder and 2 Tbsp lemon. Keep it for at least 1/2 hr - 1 hour
  • Heat oil in a wok. 
  • Put the cumin seeds and when they sputter, put the onions. Stir fry for a while and then put the minced garlic. Stir fry till onion becomes translucent
  • Put the chopped tomatoes, stir fry till soft, then put the tomato puree.
  • Put the remaining turmeric, salt and cumin powder. Stir fry till it becomes gooey
  • Put the yogurt and continue to stir fry till the fat separates
  • Put the cauliflower, stir fry about 5 mins
  • Put the catfish and stir fry everything till the sauce coats the cauliflower and fish evenly - about 5 mins
  • Put enough water to cover everything. Bring to a boil, then simmer for 15 mins. Reduce gravy to desired consistency.
  • Garnish with chopped cilantro
  • Serve with hot rice
Question from the Chef

“What's your favorite way to cook with curry?”

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