Catfish Fillets Coconut Fish Curry
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Catfish Fillets Coconut Fish Curry
Easy to make Catfish Fillets Coconut Fish Curry
Equipment
- Wok
Ingredients
- 2 pounds catfish fillet chopped into 2-inches pieces
- 1 medium onion pureed
- 1 cup coconut milk
- 1 tablespoon ginger-garlic paste
- 2 tablespoons tamarind pulp
- 1 teaspoon fennel seeds
- ½ teaspoon paprika powder
- 2 tablespoons canola oil
- 1½ quarts water
- Salt to taste
Instructions
- Heat the canola oil in a deep bottom wok over medium heat. Pour in the onion and cook until light brown. Add in the ginger-garlic paste and cook for minutes, stirring continuously.
- Now, add in the rest of the ingredients except the fish fillet and water and cook until all the ingredients turn into a thick sauce.
- Then, add the fillet and water. Mix well. Cover the wok with a lid. Let it simmer over low heat for 15-20 minutes, stirring occasionally.
- Once cooked remove the wok from the heat and transfer the curry to a serving bowl.
- Serve hot with boiled basmati rice, sticky rice or jasmine rice.
