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Wednesday, November 9, 2011

Catfish in mustard sauce

Catfish steaks
Nigella( kalonji/ onion seeds/ kaalo jeere)
Green chillis slit in half
Diced onions
Mustard powder/paste (preferably fresh. Old ones turn bitter)
Kasundi if you like

Salt, turmeric powder, oil for cooking
Cilantro for garnishing


  1. Wash the steaks well, and wipe off excess water with paper towels by dabbing them.
  2. Rub salt and turmeric powder and lightly fry them in oil, turning only once. Frying seafood or even freshwater fish tend to make them rubbery/chewy
  3. Take out the fish, and fry the kalonji and onions. Add chilies taking care not to fry them too much, and immediately after
  4. Microwave a bowl of water and add the mustard paste/powder and put in the pan. 
  5. Let it simmer, add the fish steaks. Cook covered.
  6. Garnish with cilantro and serve
You might want to add a little cumin powder if you like to counter the typical smell of the fish. Also, some might want to add potatoes or tomatoes. Usually, I don't.

Alternately, you can skip the mustard , use dry roasted cumin-coriander powder, potato wedges and cauliflower florets to make a light curry. Make sure the fish is really fresh for a tasty broth. I prefer live ones. Catfish is inedible if it isn't fresh. Something I had a very bad experience at a New Orleans restaurant where I ate on a whim.

Nevertheless, Cajun recipes have interesting options :
Link 1

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