There’s this little Thai restaurant that makes some really awesome food, my particular favorite being the Spicy Catfish in a red curry sauce. I’ve been wanting to make it for ages, but it wasn’t until Friday that I finally remembered to stop by the seafood market. I’ve mentioned that the husband, selective eater though he is, likes curry. I decided that instead of making the catfish in a red curry, I’d just use my basic curry recipe as a base. Unlike my chicken curry, the catfish was cooked separately and served alongside the curry and rice. Also, I used serrano chiles this time, so the curry was much spicier than regular; I tossed a few potatoes in, which tempered the spice again. The husband loved it, so if you’re initial reaction to the title was ewwww, catfish curry, don’t be so quick to pass this by. All in all, it was a delicious meal, and one wholeheartedly endorsed by the husband, who states that I could make this twice weekly!
Spicy Catfish Curry Printable recipe
2 large onions, diced
2 tablespoons minced garlic
1 serrano, seeded and dicee
3 tablespoons light-colored oil
2 teaspoons curry powder
1 teaspoon black pepper
4 fresh basil leaves
1 lb small potatoes, halved (optional)
2 cups chicken broth
1 can coconut milk
Salt to taste
Cilantro or parsley, to garnish (optional)
Steamed basmati rice
2 lbs catfish filets
1 cup corn flour
1 cup milk
1/2 stick unsalted butter, melted
Preheat oven to 400 degrees.
Line a large, shallow, rimmed baking sheet with foil and spray with non-stick spray.
Cut fish filets in half lengthwise.
Dip filets into milk, then into corn flour and sprinkle on Cajun seasoning.
Place onto prepared baking sheet.
Drizzle melted butter onto all filets and place into 400 degree oven.
Cook until fish is golden brown and flakes easily.
While fish is cooking, prepare curry and steam rice.
Heat heat a large skillet over medium-high heat, and add the light colored oil.
Add onions, garlic, and serrano chile to oil and stir to coat.
To onion mixture, add curry powder and black pepper.
Cook over medium heat for 5-8 minutes.
Deglaze with chicken stock and bring to a boil; add potatoes if using.
Add coconut milk and fresh basil leaves and return to a boil.
Reduce heat to a simmer and cook until sauce has thickened. and potatoes are tender.
Taste for seasoning, add salt if needed.
Serve with steamed basmati rice and baked catfish filets.
If desired, sprinkle on cilantro or parsley before serving.