Today, I’ll be cooking #Guyanacatfishcurry, which I’ll be eating with #oilorparatharoti for breakfast. That’s right…breakfast. If you’ve never eaten catfish curry before, I hope this video and recipe changes you mind to try it. You might be surprise what this #fishcurry has to offer in terms of the taste, flavor and texture. Catfish has a unique flavor, which gets better because it absorbs other flavors willingly and this curry is bursting with plenty of flavors. Flavors such as the fragrant spices within the curry powder and the grama masala combined with all the other spices & herbs. The curry catfish has a mild and slightly sweet and tangy taste from the tamarind, while the meat is moist and delicate, yet firm texture. Perfect for a Saturday morning breakfast with plenty of oil roti. Enjoy!
GUYANA CATFISH CURRY WITH OIL ROTI
INGREDIENTS:
3-catfish
3-geen onions chopped
15-curry leaves
2-tbsp garma masala
2-tbsp lala curry powder
2-tbsp indi madras curry powder
2-tbsp fish seasoning
1-tsp sea salt
1-medium onion grind
8-cloves garlic grind
3-wiri wiri peppers grind
5-whole wiri wiri peppers (for steaming)
2- tomatoes cut into cubes
2-tbsp tamarind (add 1/2 water and squeeze out the juice)
1/2-cup sunflower oil
METHOD:
Cut up fish into desire size for curry. Wash and set aside.
In a bowl, add garma masala, curry powder, curry leaves, garlic, onion, chopped wiri wiri peppers and 1/4 cup water. Mix and stir into a paste. In a wok or large pot, heat up oil. Add the masala mixture and bunja until oil separate from masala. Add the catfish and stir so the fish is covered with masala. Cover and cook for 5 minutes. After 5 minutes of cooking, add tomatoes, tamarind juice, green onions, fish seasoning and salt to the fish. Cover and continue cooking for 5 minutes allowing the fish to release it’s water. Add boiling water to almost covering the fish. Gently move the fish around but no stirring. Cover and continue cooking (more fish around occasionally) until fish is fully cooked and the liquid has reduced by 3/4″ from the top when first poured water. Add the 5 whole wiri wiri peppers and continue cooking for 2 minutes allowing the peppers to steam. Plate and serve with oil roti.
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