Recipe for cooking afghan-style catfish stew

Recipes from India :: Indian Main Dish Seafood

Serve with hot cooked Basmati rice for an authentic meal.

1 large onion, chopped
2 cloves garlic, finely chopped
1/4 c. ghee or canola (or other vegetable) oil
1 c. water
1 (28 ounce) can whole tomatoes, drained and chopped
1/2 tsp. salt
1/2 tsp. ground turmeric
1/2 tsp. ground coriander
1/8 tsp. pepper
1 1/2 lb. (one and a half lbs. ) catfish fillets, cut into 2-in. pieces
Hot cooked Basmati or regular rice

Cook and stir onion and garlic in ghee in 10-in. skillet over med. heat until onion is tender and light brown. Stir in water, tomatoes, salt, turmeric, coriander and pepper. Heat to boiling; reduce heat. Simmer uncovered or without a lid, stirring occasionally, 15 mins.

Gently stir fish into vegetable mixture. Cover and cook over med. heat until fish flakes easily with fork, about 5 mins. Sprinkle and distribute with chives.

Serve with rice.

Yields 4 servings.