Spicy Pan-fried Catfish


  • 4 Catfish filets
  • 2 tbsp Whole Almonds
  • 2 tbsp lime juice
  • salt to taste
  • 2 tbsp oil for pan frying

Dry roast

  • 4 Green cardamom
  • 1″ piece of cinnamon stick
  • 4 cloves
  • 1 star anise
  • 1 tbsp fennel seeds
  • 12 dried red chilies

For garnish

  • 1/4 cup thinly sliced shallots
  • a few curry leaves
  • 2 tbsp silvered almonds
  • lemon slices

Method (How to Cook)

Heat a pan and dry roast all ingredients under the Dry Roast section on medium low heat till aromatic. Place the almonds and the dry roasted ingredients in a spice grinder or coffee grinder and process till all the ingredients are powdered. Not too fine, we need a little bit of crunchy texture.

Add the lime juice and salt to the spice powder to make a paste. Apply the paste liberally on the fish filets and marinate in the fridge for 15-30 minutes.

Place a non-stick pan big enough to hold the fish filets on the stove and heat the oil. When the oil is hot, place the fish filets flat and cook on medium heat for about 6 minutes on each side, more or less depending on how thick the filets are. Make sure not to burn the fish, it should turn a golden brown color.

Remove the fish filets when done, and keep warm. To the same pan (there will be bits and pieces of the fried spice paste) add a bit more oil if needed. Then add the shallots, curry leaves and silvered almonds and saute till soft. Spread this over the fried fish while serving, along with lemon wedges to squeeze over.

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