Spicy Catfish Thai Curry with Masoor Dal
50 minutes
1202 reads
About Spicy Catfish Thai Curry with Masoor Dal
Dive into the vibrant flavors of Thailand with this delectable Catfish Thai Curry! This recipe combines tender catfish with protein-rich red masoor dal, creating a hearty and satisfying meal. The aromatic blend of spices, including ginger, garlic, and chili, will tantalize your taste buds, while the creamy coconut milk adds a touch of richness.Easy to prepare yet bursting with authentic Thai zest, this curry is perfect for a weeknight dinner or a special occasion. The addition of bamboo shoots and the unique combination of ingredients make it a truly special culinary experience.Whether you're a seasoned Thai cook or a curious beginner, this recipe provides a delicious and accessible gateway to exploring the wonders of Thai cuisine. Prepare to be amazed by the depth of flavor and the satisfying textures in every bite!
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
Spices & Aromatics
- 1 cup Gram Flour besan
- 1 cup Onion paste
- 1/2 cup Ginger paste, with garlic
- 2 tsp Chili Paste lal mirch, red
- 2 tsp Cumin jeera, or use whole seeds, seed paste
- 4 tsp Coriander dhania, or use whole or ground coriander, paste
- 2 stalks Lemongrass finely chopped
- 7.5 oz Bamboo Shoot drained, strips
- 2-3 Chili adjust to your spice preference, finely chopped, green
- 4 Chili for frying, lal mirch, red, whole
- 1/4 cup Coriander chopped, dhania, for garnish
Other Ingredients
- 1/2 cup Coconut Milk
- 1/2 cup Tamarind Paste
- 1.5 tsp Salt or to taste
- 2 tbsp Vegetable Oil or as needed for frying
- 1 tsp Turmeric for fish, powder
Instructions
Prepare the Ingredients
- Boil the masoor dal until tender. Set aside.
- Clean the catfish fillets, then marinate them with turmeric powder and salt.
- Boil the marinated fish until cooked through. Remove the flesh and set aside; reserve the cooking liquid.
Prepare the Fish Cakes
- In a bowl, combine half of the cooked fish, onion paste, ginger-garlic paste, chopped green chilies, chopped coriander, eggs, besan, and salt. Mix well to form a batter.
- Heat oil in a pan and fry the fish batter until golden brown and crispy on both sides. Fry the whole red chilies separately until crisp and set aside.
Cook the Curry
- Heat oil in a deep pan. Add the remaining onion paste and ginger-garlic paste; stir until lightly browned.
- Add the red chili paste, cumin paste, and coriander paste. Stir continuously until fragrant.
- Add the boiled masoor dal, lemongrass, and bamboo shoots. Pour in the reserved fish cooking liquid. Bring to a simmer, cover, and cook for 10 minutes.
- Open the lid and add the fried fish cakes, remaining chopped coriander, and tamarind paste. Cover and cook for a few more minutes.
- Stir in coconut milk and remove from heat. Garnish with the fried red chilies and fresh coriander.
- Serve hot.
Recipe Notes
Expert Tips
- For a richer flavor, use full-fat coconut milk.
- Adjust the amount of green chilies to control the spiciness level.
- If you don't have paste, you can use whole or ground spices instead of the pastes, simply adjust cooking time to ensure spices are cooked through.
- Serve this curry with steamed rice or roti for a complete and satisfying meal.
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Recipe Nutrition
Calories: 315kcalCarbohydrates: 54gProtein: 18gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 684mgFiber: 9gSugar: 4g
Geeta Biswas
Articles: 919
4 Comments
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Great recipe! I’m eager to try it.
This is awesome! Can’t wait to cook it.
Such a delicious dish! Thank you.
Looks so yummy! Excited to make it.