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Catfish Curry
Catfish Curry
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Comforting catfish and rice topped with savory curry gravy.
Ingredients:
  • 2 pounds catfish fillets
  • 4 cups water
  • 2 medium onions, finely chopped
  • salt and ground black pepper to taste
  • 2 tablespoons all-purpose flour
  • 2 teaspoons curry powder
  • 2 tablespoons butter, at room temperature
  • 1 tablespoon chopped fresh parsley
  • 4 cups hot cooked rice
Instructions:
  • Collect all the ingredients.
  • Rinse fillets under refreshing cold water and then cut into 2-inch pieces.
  • In a medium saucepan, gently simmer catfish with water, onions, salt, and pepper until tender but still intact, approximately 8 minutes. Use a slotted spoon to transfer the fish to a serving platter and tent with foil to retain warmth.
  • Bring the saucepan of cooking liquid to a boil and simmer until it reduces to 1 cup, then keep warm on low heat.
  • In a small bowl, mix flour, curry, and butter until a smooth paste forms. Use a fork or your fingertips. Roll the paste into teaspoon-sized balls.
  • Bring the cooking liquid to a gentle simmer. Gradually add the balls into the liquid, stirring consistently until each one dissolves before adding the next. Simmer until the sauce thickens like gravy, approximately 5 minutes. Taste and adjust the seasoning if needed.
  • Drizzle the savory gravy over the tender fish and fluffy boiled rice, garnish with fresh parsley, and serve piping hot.

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