Catfish Curry

Name: Catfish Curry
Total time: 55
Yield: 4
Ingredients: 2 pounds catfish fillets; 4 cups water; 2 medium onions, finely chopped; salt and ground black pepper to taste; 2 tablespoons all-purpose flour; 2 teaspoons curry powder; 2 tablespoons butter, at room temperature; 1 tablespoon chopped fresh parsley; 4 cups hot cooked rice

Recipe by Adrian Miller from allrecipes.com

Dinner 55 Mins.

Ingredients

4 servings

•

2 pounds catfish fillets
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4 cups water
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2 medium onions, finely chopped
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salt and ground black pepper to taste
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2 tablespoons all-purpose flour

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2 teaspoons curry powder
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2 tablespoons butter, at room temperature
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1 tablespoon chopped fresh parsley
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4 cups hot cooked rice

Instructions

Gather all ingredients.
Rinse fillets under cold water and cut into 2-inch pieces.
Place catfish into a medium saucepan and add water, onions, salt, and pepper. Bring to a boil; reduce heat, and simmer until fish is tender but not breaking apart, about 8 minutes. Transfer fish to a serving platter using a slotted spoon and cover with foil to keep warm.
Bring the cooking liquid in the saucepan to a boil; continue to boil until it reduces to 1 cup, then keep warm over low heat.
Combine flour, curry, and butter in a small bowl. Mix with a fork or fingertips to form a smooth paste. Roll teaspoon-sized bits of paste into balls.
Return the cooking liquid to a simmer. While stirring slowly and continuously, drop the balls into the liquid one at a time, letting each one dissolve before adding the next. Cook until the sauce returns just to a boil and thickens to the consistency of gravy, about 5 minutes. Check the seasoning.
Pour the gravy over the fish and boiled rice, sprinkle some parsley on top, and serve hot.