Catfish Curry With Basmati Rice

1. 1

   In a pan, saute the onion and garlic in olive oil.

2. 2

   Add the coriander powder, dried parsley, cumin, Indian saffron, pepper, fennel seeds, and coriander grains.

3. 3

   Mix for 1 minute to release the flavors. If mixture is too dry, add 1 to 2 tablespoons of water.

4. 4

   Add tomatoes and the tomato paste, and cook covered mixture reduces in volume, and mixture is soft.

5. 5

   Add the fish, seasoned with salt, and when it starts to get an opaque color, add the coconut milk. Cover the pot to create steam, and create a sauce. Simmer until fish is cooked.

6. 6

   Remove from heat, and add the fresh coriander.

7. 7

   For basmati rice, add 1 cup of rice and 2 cups of hot water to a pan, cover, and cook over medium heat, until all the water is absorbed and holes are formed.

8. 8

   Turn off the heat, add a drizzle of olive oil (optional), and separate the grains with a fork.

9. 9

   Serve the curry hot, garnished with arugula, and accompanied with the rice.

* Per serving · 4 servings · Values may vary.