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Started By
Message
CatFish Curry - My favorite Indian dish - Recipe included
Posted on 12/2/16 at 6:59 pm
Posted on 12/2/16 at 6:59 pm
My mom makes a really good catfish curry. This is stewed in Tamarind sauce. Mine is not as good as hers but I think it is good.
This dish comes from south india mainly Andhra region.
I start with getting live catfish cut steak size from Tony's Seafood.
I season the catfish with Chili Powder ( has roasted spices in it), Turmeric, Salt, Ginger Garlic, Garam Masala powder. All the ingredients are from india. My family brings them in bulk.
I start a dutch oven with oil and fry mustard seeds, fennel seeds, jalapenos and onion.
After they get soft, i add chili powder, turmeric, ginger garlic, garam masala.
While they are cooking, I make a tamarind sauce by soaking tamarind extract in hot water. This is the most important part of the recipe and i get the tamarind fresh from india.
Now add the seasoned catfish and the tamarind sauce to the pot and let it simmer slowly for 30 min.
Final Product:
The dish tastes ten times better if you cook 5 hrs before and let it set outside The tamarind is a preservative and does not get spoiled.
Hope you guys try it
This dish comes from south india mainly Andhra region.
I start with getting live catfish cut steak size from Tony's Seafood.
I season the catfish with Chili Powder ( has roasted spices in it), Turmeric, Salt, Ginger Garlic, Garam Masala powder. All the ingredients are from india. My family brings them in bulk.
I start a dutch oven with oil and fry mustard seeds, fennel seeds, jalapenos and onion.
After they get soft, i add chili powder, turmeric, ginger garlic, garam masala.
While they are cooking, I make a tamarind sauce by soaking tamarind extract in hot water. This is the most important part of the recipe and i get the tamarind fresh from india.
Now add the seasoned catfish and the tamarind sauce to the pot and let it simmer slowly for 30 min.
Final Product:
The dish tastes ten times better if you cook 5 hrs before and let it set outside The tamarind is a preservative and does not get spoiled.
Hope you guys try it
This post was edited on 12/2/16 at 7:00 pm
8
Posted on 12/3/16 at 7:48 am to glorymanutdtiger
Do you make the tamarind extract from a paste or whole fruit?
Posted on 12/3/16 at 7:54 am to BottomlandBrew
My family makes the paste from the fruit and send it to me. But you can use the extract from Indian grocery store.
Posted on 12/3/16 at 8:27 am to glorymanutdtiger
Cook some rice.
Man, that reminds me of my mother's goo courtbouillon. I really miss that.
Man, that reminds me of my mother's goo courtbouillon. I really miss that.
Posted on 12/3/16 at 10:34 am to AlxTgr
Yeah I eat it with rice. Yes it is similar to courtbouillon
Posted on 12/3/16 at 10:47 am to glorymanutdtiger
Looks delicious....do you have any family recipes for a similar dish with shrimp?
Posted on 12/3/16 at 10:50 am to glorymanutdtiger
That looks awesome! Love some curry! Might try this with redfish next time.
Glory, are you a fan of fish head curry?
Glory, are you a fan of fish head curry?
Posted on 12/3/16 at 11:05 am to glorymanutdtiger
this looks REALLY good. 
Posted on 12/3/16 at 11:13 am to Saskwatch
i love the head. I usually put head in it. It is difficult with catfish. Head is my favorite part
Posted on 12/3/16 at 11:15 am to hungryone
I can ask my mom for shrimp recipe. But we use prawns from fresh water in India and they are similar. Give me your email and i will send it to you
Posted on 12/3/16 at 12:12 pm to glorymanutdtiger
Please post it here for everyone to see....
Posted on 12/3/16 at 12:27 pm to glorymanutdtiger
quote:I couldn't tell from this if the ginger and garlic are powders as well or did you add minced garlic and ginger?
i add chili powder, turmeric, ginger garlic, garam masala.
I LOVE garam masala and use it a lot in my kitchen. For instance, it takes smothered chicken to a whole new level.
Posted on 12/3/16 at 12:28 pm to glorymanutdtiger
If any of you could convert this to a Thai curry, I'd appreciate it.
Posted on 12/3/16 at 12:32 pm to AlxTgr
Ginger garlic is not a powder. It is fresh ginger and garlic blended to paste
Posted on 12/3/16 at 12:35 pm to glorymanutdtiger
Yum, thanks.
I will be trying this but my version will include removing the membrane and seeds from the jalapenos (I love heat but only to an extent) and I'd probably splash in a bit of coconut milk.
Nicely done.
I will be trying this but my version will include removing the membrane and seeds from the jalapenos (I love heat but only to an extent) and I'd probably splash in a bit of coconut milk.
Nicely done.
This post was edited on 12/3/16 at 12:48 pm
Posted on 12/3/16 at 12:47 pm to glorymanutdtiger
Please post more recipes. I love to cook Indian food. I don't eat fish, though, so I will skip this one but would love to try others you have.
Posted on 12/3/16 at 1:21 pm to Degas
quote:Now you're talkin
coconut milk.
Posted on 12/3/16 at 2:31 pm to glorymanutdtiger
After chatrabbit posted soe of his recipes, I went and bought a bunch of the staples of Indian cooking and keep it sealed in the pantry just begging for something new. I love good curry dishes and will try something like this with fish. I'm wondering how you think a firmer fish would do because I feel like catfish and 30 minutes at a simmer would be mush. What say you; the texture is still good with catfish?
Posted on 12/3/16 at 2:40 pm to glorymanutdtiger
all of the liquid is the tamarind and water?
Posted on 12/3/16 at 3:00 pm to Canard Noir
The catfish will not get mush. The secret is once you place the fish in the pot, you don't touch it. You never put the spatula in it. if you have to mix, you pick up the pot and shake it around to mix.
The fish will be firm that way.
Yes all the liquid is tamarind and water. all the spices are strong enough to not add any stock
The fish will be firm that way.
Yes all the liquid is tamarind and water. all the spices are strong enough to not add any stock
This post was edited on 12/3/16 at 3:01 pm
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