Hilsa-Style Fish Curry with Coconut Milk

Name: Hilsa-Style Fish Curry with Coconut Milk
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb catfish fillets; 1 cup coconut milk; 3 tbsp mustard oil; 1 medium, finely chopped onion; 2 tbsp, grated ginger; 2 cloves, minced garlic; 1 tsp turmeric powder; 1 tsp cumin seeds; 2, sliced green chilies; 2 tbsp, chopped fresh cilantro

A fragrant, creamy curry featuring pan-seared catfish in a rich coconut and mustard oil base, evoking the essence of Bangladesh's riverine cuisine.

Cuisine: Asian

Category: Seafood

Prep: 20 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

1 lb catfish fillets
1 cup coconut milk
3 tbsp mustard oil
1 medium, finely chopped onion
2 tbsp, grated ginger
2 cloves, minced garlic
1 tsp turmeric powder
1 tsp cumin seeds
2, sliced green chilies
2 tbsp, chopped fresh cilantro

Instructions

Step 1: Pat catfish fillets dry with paper towels and season lightly with 1/2 tsp turmeric and 1/4 tsp salt.
Step 2: Heat 2 tbsp mustard oil in a large skillet over medium-high heat until shimmering. Add catfish and cook for 3-4 minutes per side until golden, then set aside.
Step 3: In the same skillet, add remaining mustard oil, cumin seeds, onion, ginger, garlic, and green chilies. Sauté for 5 minutes until onion is translucent and fragrant.
Step 4: Stir in remaining 1/2 tsp turmeric and cook for 1 minute until aromatic. Add coconut milk and simmer gently for 8 minutes.
Step 5: Return catfish to the skillet, spooning sauce over the fish. Simmer uncovered for 5 minutes until fish is cooked through. Sprinkle with fresh cilantro before serving.