Catfish Curry - cooking recipe

Ingredients

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

Preparation

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,.
Add the garlic, ginger, chili, turmeric and salt and cook for a further two minutes.
Add the water and half the coconut milk and simmer for two minutes.
Add the fish and simmer, stirring, for a further 5-6 minutes.
Add the remaining coconut milk and simmer for a further two minutes, or until the fish is cooked through the way you like it.
Serve with basmati rice.