Catfish curry with tomato and cilantro
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 3 lb catfish | |
| ½ | teaspoon | Tumeric |
| ½ | teaspoon | Salt |
| ¼ | cup | Veg oil |
| 1 | Yellow onion, chopped | |
| 3 | cloves | Minced garlic |
| 1 | cup | Tomato, chopped |
| 8 | Sprigs of Cilantro | |
Directions
Clean, behead, cut off fins, remove slime from skin with a vegetable brush, but don't skin the catfish. Cut into 1" steaks and rub pieces with tumeric and salt. Let stand 30 min. Heat oil in large, deep frying pan on med. Add onion, garlic, paprika and tomato and sautee 5 min. Add water, cover, simmer 20 min. Lay fish steaks in pan, spoon the pan juices over the fish , cover and simmer 10 min. Sprinkle with cilantro and let stand off heat covered for 15 min.
Submitted By JIM WELLER On 03-12-95
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