hiving in a country where there are more than 50 rivers, we enjoy our fishes a lot. Be it a big Ruhi Wallago, Pool barb, Clown Knifefish or any small catfish, we love it all. I particularly enjoy fishes because it is a good source of protein without giving you any unwanted fat. It contains monounsaturated fat which is good for our health. Catfish is also high in vitamin B6, vitamin B 12 etc.
I like my curries with lots of vegetables as long as each ingredient compliments each other. Here too I have used two other vegetables with fish. Zucchini and tomatoes, both are quite good for their health benefit. Tomatoes are very high in antioxidant and they give the curry a sharp zesty flavor.
If you like your curries with a bit of liquid, this fish dish must be perfect for you. I serve it with steamed rice. I have used small catfish, you can use barb, or Bronze featherback, Indian River Shad, Indian potasi or mullet etc. Basically any small fish would do.
To start the dish, first wash your vegetables nicely. Peel the zucchini and cut them into half. Discard the seeds and flesh inside. Some like to keep the flesh, I personally think it tastes better without the flesh inside. Use can use your fingers to scoop out the flesh or you can use a spoon. Cut the zucchini into 3 inch length.
Peel the onion and cut it into thin slices. Now prepare your tomato. Cut it into wedges because if you add them to a curry and if you cut the tomato too thinly, you would get lost in all the liquid.
Now coat the fish with turmeric and salt. Let it stand for a while. Heat some olive oil in your pan. Fry the fish golden brown for 5 minutes. Transfer to a plate.
In the same pan add the onion and the zucchini. Add a pinch of turmeric and salt. Toss for 5 minutes. Add the cumin, coriander, paprika and stir well. Pour in 2 cups of water. Add the tomato wedges.
Bring the mix to a boil and finally add the fried fish. Cook with the lid on for 10 minutes. Cook without the lid for about 10 minutes.
Your dish is ready to serve. Make sure to find the perfect texture, if you like your curry thick, make sure you cook for an extra 8 minutes to get to that consistency.
Ingredients
- 250 g small catfish
- 1 onion, diced
- 2 tomatoes, cut into wedges
- A pinch of turmeric
- A pinch of cumin
- A pinch of paprika
- A pinch of salt
- Water
- 2 zucchini, cut into 3 inch lengthwise
Directions
- 1Coat the fish with turmeric and salt and fry the fish golden brown.
- 2Fry the fish golden brown and transfer to a bowl.
- 3Fry onion and zucchini with turmeric and salt for 5 minutes.
- 4Add the rest of the spices and stir for 5 more minutes.
- 5Add 2 cups of water, tomato and bring to boil. Add the fish and cook for another 20 minutes.
