Fried Catfish With A Creamy Thai Sauce - cooking recipe

Ingredients

Fried Catfish
4 farm-raised catfish fillets
2 tablespoons vegetable oil, to cover bottom of pan
1/2 tablespoon curry powder
1/2 tablespoon garlic powder
1/2 tablespoon crushed coriander seed
2 teaspoons salt
1/3 cup cornmeal
1/4 cup flour
Thai Sauce
2 teaspoons canola oil
3 ounces diced onions (1/2 cup)
1 piece fresh ginger, minced
2 cloves garlic, minced
1 stalk fresh lemongrass, finely sliced
5 teaspoons red curry paste, to taste
1 tablespoon brown sugar
1 tablespoon fish sauce (nam pla)
1 (14 ounce) can unsweetened coconut milk
3 basil leaves
1 lime, juice of
1/2 cup cashews

Preparation

Combine spices, salt, cornmeal, flour
Coat catfish with mixture
Let sit while making sauce
In a saucepan heat 2 teaspoons oil add and saute onions, ginger, garlic and lemon grass until soft
Add red curry paste and cook add brown sugar, fish sauce, coconut milk, basil and lime juice
Stir mixture
Place 1 cup of sauce mixture in a blender with cashews blending (carefully hot) well add back to pot
Cook over medium heat until thick about 5 minutes
Heat 2 tablespoons oil shaking off excess breading
Add catfish and fry until golden brown, about 3-4 minutes on each side depending on size
Remove and drain on paper towels
Salt fish
Serve with white rice
Placing the fish over the rice and topping with coconut sauce