Catfish Curry: Need We Say More?
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
- Saute onion and garlic until soft in stock pot over medium-high heat
- Add Madras, stock, bay leaf, thyme, and 2 cups of your cream and reduce by about a quarter
- Remove bay leaf and thyme, add fish in bit-size chunks, and simmer and stir gently
- 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!