Catfish Curry/Fish Karahi

Welcome to our flavorful culinary adventure! If you’re looking to spice up your dinner routine with a mouthwatering dish, we’ve got just the recipe for you: Catfish Curry/Fish Karahi. This delectable and aromatic curry will transport your taste buds to the exotic flavors of Southeast Asia. With tender catfish fillets bathed in a rich and fragrant curry sauce, this dish is a true delight for seafood lovers. Join us as we dive into the secrets of creating a harmonious blend of spices and ingredients that will leave you craving more. So, let’s don our aprons and embark on a culinary journey to savor the tantalizing flavors of our irresistible Catfish Curry recipe.

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

Directions

1. Rinse fillets under cold water and cut into 2-inch pieces.
2. Place catfish into a medium saucepan and add water, onions, salt, and pepper. Bring to a boil; reduce heat, and simmer until fish is tender but not breaking apart, about 8 minutes. Transfer fish to a serving platter using a slotted spoon and cover with foil to keep warm.
3. Bring the cooking liquid in the saucepan to a boil; continue to boil until it reduces to 1 cup, then keep warm over low heat.
4. Combine flour, curry, and butter in a small bowl. Mix with a fork or fingertips to form a smooth paste. Roll teaspoon-sized bits of paste into balls.
5. Return the cooking liquid to a simmer. While stirring slowly and continuously, drop the balls into the liquid one at a time, letting each one dissolve before adding the next. Cook until the sauce returns just to a boil and thickens to the consistency of gravy, about 5 minutes. Check the seasoning.
6. Pour the gravy over the fish and boiled rice, sprinkle some parsley on top, and serve hot.