Catfish Curry

Catfish Curry: Need We Say More?

Catfish Curry

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
3 Cups of Chicken or Veggie Stock
1 Cup of Cream
1 Onion Diced
1 Minced Garlic Clove
1 Bay Leaf
1 Thyme sprig


  1. Saute onion and garlic until soft in stock pot over medium-high heat
  2. Add Madras, stock, bay leaf, thyme, and 2 cups of your cream and reduce by about a quarter
  3. Remove bay leaf and thyme, add fish in bit-size chunks, and simmer and stir gently
  4. Cook until fish is just done, ladle into bowls and load up with cilantro, scallions, sprouts, and fried garlic if you're up for it!

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    Made from scratch in small batch locally in Chicago.