Catfish Curry

• 2 catfish fillets, skinned and cut into 2-inch cubes
• 3 garlic cloves, crushed
• 3 green finger chilies, finely sliced
• 5 cm gingerroot, peeled and finely diced
• 3 tablespoons peanut oil
• 1 medium onion, finely sliced
• 2 teaspoons curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 200 ml coconut milk
• 150 ml boiling water

1. Heat the groundnut (or vegetable, not olive) oil in a large pan, then add the onion and curry powder. Cook for four minutes, until the onion starts to caramelise,.
2. Add the garlic, ginger, chili, turmeric and salt and cook for a further two minutes.
3. Add the water and half the coconut milk and simmer for two minutes.
4. Add the fish and simmer, stirring, for a further 5-6 minutes.
5. Add the remaining coconut milk and simmer for a further two minutes, or until the fish is cooked through the way you like it.
6. Serve with basmati rice.

catfish fillets, garlic, green finger chilies, gingerroot, peanut oil, onion, curry powder, turmeric, salt, coconut milk, boiling water

Taken from www.food.com/recipe/catfish-curry-312066 (may not work)