Lemon Butter Curry Catfish
Elevate your seafood game with this flavor-packed Lemon Butter Curry Catfish recipe! Tender catfish fillets are pan-seared to golden perfection before being nestled in a luscious, aromatic curry sauce infused with zesty lemon, creamy coconut milk, and warm spices like turmeric and curry powder. A touch of fresh ginger and garlic adds depth, while a final swirl of butter and a sprinkle of cilantro bring richness and brightness to every bite. This quick and satisfying dish, ready in just 40 minutes, is perfect for weeknight dinners or entertaining guests. Serve it over fluffy rice or with warm naan to soak up every drop of the velvety sauce!
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 1 whole lemon
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 1 inch fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup coconut milk
- 2 tablespoons fresh cilantro
- 1 whole green chili (optional)
- 4 servings rice or naan (for serving)
Instructions
Pat the catfish fillets dry with paper towels and season them with 1 teaspoon salt and 0.5 teaspoons black pepper. Set aside.
Zest the lemon and set the zest aside. Cut the lemon in half and juice it into a small bowl.
Finely chop the onion, mince the garlic, and grate the ginger.
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Add the seasoned catfish fillets to the skillet and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the fillets from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon olive oil and cook the onions for 3-4 minutes, until translucent.
Stir in the garlic, ginger, curry powder, turmeric powder, and green chili (if using). Cook for an additional 1-2 minutes, until fragrant.
Pour in the coconut milk and lemon juice, stirring to combine. Season with the remaining 0.5 teaspoon salt. Simmer for 5-7 minutes until the sauce slightly thickens.
Reduce heat to low and stir in the remaining 2 tablespoons of butter and the lemon zest. Allow the butter to melt and emulsify into the sauce.
Return the cooked catfish fillets to the skillet and spoon the sauce over the top. Simmer for 2-3 minutes to heat through.
Garnish the dish with freshly chopped cilantro and serve over rice or alongside naan.
Nutrition Facts
Calories |
1789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 5167 mg | 225% | |
| Total Carbohydrate | 157.7 g | 57% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 24.5 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2133 mg | 45% | |
*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.
