Catfish curry stew
What:
Catfish curry stew
Who:
Recipe by Eli Horowitz
Where:
At your place
Image:
Prepared in the Michael Pham test kitchen
Let's try this again, this time with foods that are actually available within 5000 miles of Australia. Why not make a fish curry? Start with any cheap, fresh fish - already in fillets, if you want to keep your life easy, which I do. Maybe three fillets. Cut them up in smallish bites, throw it in a pot, sauté it with garlic and olive oil. Then some onions, more sautéing. A can of diced tomatoes, a can of lentin soup. Yes, cans - this isn't about impressing anyone, it's about making a big pot of tasty fish whatever that fits nicely into a lazy Sunday. I don't care if it's a big can or a small can, just pour it in. What, you want to hold onto a third of a can of lentil soup? Come on.
Maybe add some corn niblets, if you like corn niblets. If you want to add some heft, try diced squash or yam. Pour in some chicken stock - yes, chicken in the fish, it seems kind of weird but it helps, or skip it, it's not necessary. Then lots and lots of spices - more garlic, some cumin, a bit of curry powder, a bit of something spicy, an a whole bunch of turmeric. Turmeric! It prevents Alzheimer's and makes things yellow. Add salt, pepper, and more of whatever you like. Stir and simmer for a couple hours - the longer you wait, the better this gets. Serves eight, but be prepared to eat the whole pot, partly because it tastes good and partly because some people think they're too good for a big yellowish pot of fish and mush.
Venue: anywhere, anytime
Meal: Where everybody knows your name
Keywords: Recipe
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