Catfish in Coconut Gravy

Magur Maach'er Malai Curry

Malai (cream) Curry usually refers to chicken, fish or shrimp cooked in coconut milk.  This fish curry is perfect for a hot and humid day or if someone in the family is feeling unwell.  It's light and delicious and goes well with steamed rice.

Ingredients

1 lb. catfish steaks

1 (14.5 oz.) can coconut milk

4 Tbsp. vegetable oil

1/2 tsp. whole cumin seeds

2 bay leaves

2 large onions, sliced thin

1 Tbsp. ginger paste

1/2 tsp. turmeric powder

1/2 tsp. cumin powder

1 large tomato, diced

1 tsp. all-purpose flour, dissolved in 1/4 cup water

salt and sugar to taste

2-3 sprigs cilantro, chopped

2-3 green chilies, split

Directions

1. Marinate fish steaks in salt and turmeric powder for 20 minutes.
2. Heat oil in a skillet over medium-high heat and fry fish until golden-brown.
3. Remove fish from skillet and set aside.
4. In the same oil and skillet, sputter whole cumin seeds and bay leaves, add sliced onions and stir-fry until translucent.
5. Lower heat to medium, add ginger paste, tomatoes, turmeric powder and cumin powder.
6. Stir well, cover and simmer until oil resurfaces and tomatoes soften to a pulp.
7. Add coconut milk, stir, bring to a boil and return fish steaks to skillet.
8. Lower heat to medium-low, cover and simmer for 10 minutes.
9. Thicken gravy with dissolved flour, adjust salt and sugar to taste, stir and bring to a boil.
10. Remove from heat and garnish with cilantro and green chilies.

Serve with hot, steamed rice.