Catfish Masala
Dive into the bold, aromatic flavors of Catfish Masala, a vibrant fusion of tender, marinated catfish fillets simmered in a rich, spiced coconut milk curry. This recipe combines the earthy essence of turmeric, cumin, and coriander with a hint of heat from red chili powder, all balanced by the creaminess of coconut milk. Sautéed onions, garlic, and ginger form the base of this luscious masala, while fresh cilantro adds a final burst of freshness. Perfectly suited for a comforting dinner, this dish pairs beautifully with steamed rice or warm naan bread, making it an irresistible choice for lovers of hearty, spice-infused meals. Ready in under an hour, this Catfish Masala is a must-try for showcasing the flavors of Indian-inspired cuisine.
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Recipe Information
Ingredients
- 4 pieces Catfish fillets
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Salt
- 1 tablespoon Lemon juice
- 3 tablespoons Vegetable oil
- 1 large (chopped) Onion
- 4 crushed or minced Garlic cloves
- 1 tablespoon (grated) Ginger
- 2 medium (chopped) Tomatoes
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 cup Coconut milk
- 0.5 cup Water
- 2 tablespoons (chopped, for garnish) Fresh cilantro
Instructions
Rinse the catfish fillets under cold water and pat them dry with paper towels.
In a small bowl, mix 1/2 teaspoon of turmeric powder, 1/2 teaspoon of salt, and 1 tablespoon of lemon juice to create a marinade.
Rub the marinade over the catfish fillets and let them sit for 15 minutes.
Heat 3 tablespoons of vegetable oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes, or until softened and golden brown.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the chopped tomatoes, 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1/2 teaspoon of red chili powder, and the remaining 1/2 teaspoon of turmeric powder. Cook until the tomatoes break down into a thick paste, about 5-7 minutes.
Pour in the coconut milk and 1/2 cup of water. Stir well and bring the mixture to a gentle simmer.
Season the sauce with the remaining 1 teaspoon of salt and 1/2 teaspoon of garam masala.
Carefully add the marinated catfish fillets to the skillet. Spoon the sauce over the fillets to coat them.
Cover and let the catfish cook for 8-10 minutes, or until the fish is fully cooked and flakes easily with a fork.
Turn off the heat and garnish the dish with freshly chopped cilantro.
Serve hot with steamed rice or naan bread and enjoy your flavorful Catfish Masala!
Nutrition Facts
Calories |
1040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 3812 mg | 166% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 33.5 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2614 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
