Recipes Main Dishes Seafood Main Dishes Catfish Catfish Curry 5.0 (1) 1 Review 1 Photo If you've never tried it, or you eat it infrequently, I strongly encourage you to try your hand at cooking this very versatile fish. I promise you that when properly prepared, catfish is "off the hook!" Try this curry recipe as an example. By Adrian Miller Adrian Miller Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge who specializes in African American foodways. Adrian's writing has appeared in numerous publications, he's been extensively interviewed and quoted, and he has appeared on several television shows. He is a writer for Allrecipes. Allrecipes' editorial guidelines Updated on December 1, 2024 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 40 mins Total Time: 55 mins Servings: 4 Jump to Nutrition Facts Jump to recipe Looking for an impressive, satisfying dinner that comes together in under an hour? Your search ends with this surprisingly simple catfish curry recipe. What Is Catfish Curry? "Curry" refers to a dish that features a seasoned sauce. Curries are often associated with South Asian cuisine, but many cultures have their own versions of the dish. This catfish curry, for instance, has West African roots. Catfish Curry Ingredients Here's what you'll need to make this restaurant-worthy catfish curry: CatfishYou'll need two pounds of catfish filets cut into 2-inch pieces. OnionsFinely chopped onions add deep, rich, intense flavor to the catfish curry. SeasoningsThis catfish curry is simply seasoned with salt, ground black pepper, and curry powder. Flour and ButterAll-purpose flour works with butter to thicken the curry, ensuring a velvety smooth finished product. Fresh HerbsUse fresh parsley to garnish the catfish curry. If you don't have parsley, you can substitute any fresh green herb you have on hand (such as cilantro, basil, or tarragon). RiceServe this catfish curry over hot cooked white or basmati rice. How to Make Catfish Curry You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this catfish curry: Cook the Catfish Place the 2-inch catfish pieces in a pan and cover with water, then add the onions, salt, and pepper. Bring to a boil, reduce the heat, and cook until the fish is tender. Use a slotted spoon to transfer the catfish to a plate and cover with foil to keep warm. Make the Curry Bring the cooking liquid back to a boil. Continue to let it boil until it has reduced by half, then lower the heat to keep it warm. Mix the flour, curry powder, and butter in a small bowl until it has formed a paste. Roll the paste into teaspoon-sized balls, then drop each ball into the simmering cooking liquid. Allow each ball to dissolve before adding the next one. Cook, stirring constantly, until the curry thickens to a gravy-like consistency. Serve the Catfish Curry Ladle the gravy over the cooked catfish and hot rice. Garnish with fresh parsley to serve. Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings 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 Directions Gather all ingredients. ALLRECIPES / ANA CADENA Rinse fillets under cold water and cut into 2-inch pieces. ALLRECIPES / ANA CADENA 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. ALLRECIPES / ANA CADENA 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. ALLRECIPES / ANA CADENA 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. ALLRECIPES / ANA CADENA 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. ALLRECIPES / ANA CADENA Pour the gravy over the fish and boiled rice, sprinkle some parsley on top, and serve hot. ALLRECIPES / ANA CADENA Save Print I Made It Nutrition Facts (per serving) 603 Calories 24g Fat 53g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 603 % Daily Value * Total Fat 24g 30% Saturated Fat 8g 39% Cholesterol 122mg 41% Sodium 173mg 8% Total Carbohydrate 53g 19% Dietary Fiber 2g 7% Protein 41g 82% Potassium 843mg 18% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.