The white fish in this recipe absorbs the mustard and turmeric in the Madras delectably, giving it a colorful presentation and just as colorful of a flavor. This is succulent and hearty yet light and easy to eat. Good all year 'round!
1/2 Jar or Madras Cooking Sauce
6-8 OZ of Catfish
1/2 Cups of Stock
- Add Madras pan and bring to a sizzle.
- Add fish in bit-size chunks, and simmer and stir gently
- Cook until fish is cooked through and releasing it natural oil. Spoon into bowls and load up with cilantro, scallions, sprouts, and fried garlic if you're up for it!