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Catfish Fillets Coconut Fish Curry

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Catfish Fillets Coconut Fish Curry

Easy to make Catfish Fillets Coconut Fish Curry

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Pakistani

Servings 4

Equipment

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.

Keyword catfish, catfish fillet, Curry

Dish

Curry

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