Name: Catfish with a Chunky Avocado-Tomato Sauce
Yield: Serves 4
Cuisine: India
Ingredients: 4 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds); 1½ teaspoons coarse kosher or sea salt; 3 lengthwise slices fresh ginger (each 1½ inches long, 1 inch wide, and ⅛ inch thick), cut into matchstick-thin strips (julienne); 1 teaspoon black or yellow mustard seeds; 1 large ripe Hass avocado, seeded, peeled, and cut into ½-inch cubes; 12 medium-size to large fresh curry leaves; ½ cup canned diced tomatoes; 2 tablespoons canola oil; 1 pound skinless catfish fillets, cut into 2-inch pieces; 1 teaspoon ground turmeric

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Catfish fillets are usually about half an inch thick and are easy to find fresh (or even frozen) in your supermarket. Catfish has an unobtrusive flavor that lends itself well to assertive seasonings, as is the case in this curry, which combines ingredients and spices typical of the cooking in Kerala.

Ingredients

1 teaspoon ground turmeric
1 pound skinless catfish fillets, cut into 2-inch pieces
2

Asia
India
Sauce
Fish course
Pescatarian
Kerala
Gluten-free

Method

Sprinkle the turmeric over the catfish pieces and rub it in, coating both sides. Cover and refrigerate for at least 30 minutes or even overnight.
Heat the oil in a large skillet over medium-high heat. Add the mustard seeds, cover the skillet, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Immediately add the turmeric-coated f

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Ingredients

Method

Part of