Catfish Fillets Coconut Fish Curry

Catfish Fillets Coconut Fish Curry

Catfish Fillets Coconut Fish Curry

Easy to make Catfish Fillets Coconut Fish Curry
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Servings 4


  • Wok


  • 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
  • quarts water
  • Salt to taste


  • 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.
Keyword catfish, catfish fillet, Curry
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