Cajun Catfish Curry w/Butternut Squash
(serves 12)
(serves 12)
1 lb Cajun Marinated Catfish Fillet
1 cup coconut milk
1 tblsp yellow curry powder
¼ inch of fresh ginger, mashed and finely minced
½ tsp salt
1 cup butternut squash, diced small
1 tblsp oil (vegetable or olive oil)
1 cup coconut milk
1 tblsp yellow curry powder
¼ inch of fresh ginger, mashed and finely minced
½ tsp salt
1 cup butternut squash, diced small
1 tblsp oil (vegetable or olive oil)
NOTES: An experiment with great results!
Instructions
Heat up a large frying skillet with the oil, to med/high heat. Add in the diced squash and let brown on one side (about 1-2 minutes) flip around and wait one more minute.
Cut the catfish fillet into 4 strips (the thicker middle of the fish slightly smaller then the end pieces - for even cooking)
Make a spot for the pieces in the skillet with the squash.
Cook on med/high for 1 minute, then add the coconut milk, curry powder and ginger.
Mix/stir the curry into the milk well, then lower heat to low/simmer.
Cover the pan, and let simmer for 20 minutes.
Give the sauce a taste and add a little salt.
Serve over Jasmin Rice.