© Lucy Schaeffer
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 12

Mini Kahlon, a neuroscientist and cooking club member, learned to love communal eating at family dinners in Chandigarh, India. Her bright avocado salad is delicious with her Indian-spiced dish, for a fabulous combination of cool and spicy, crunchy and creamy.    More Easy Indian Recipes  

How to Make It

Step 1    

In a skillet, toast the coriander and cumin seeds over moderate heat until fragrant, 1 minute; transfer to a spice grinder and let cool. Finely grind. In a bowl, mix the coriander, cumin, thyme, oregano, chile powders, salt, sugar, mace, cinnamon and nutmeg.

Step 2    

In a food processor, puree the onion, garlic and poppy seeds. In a casserole, heat 3 tablespoons of the oil. Add the onion mixture and cook over moderately high heat, stirring, until the moisture has evaporated and the onion puree begins to brown, 5 minutes. Add the remaining 1 tablespoon of oil and the spice mixture and cook until fragrant.

Step 3    

Arrange the catfish in the casserole in a single layer. Pour in the water, cover and cook over low heat, stirring occasionally, for 5 minutes. Transfer the fish to a bowl. Boil the sauce, uncovered, until it has thickened, 5 minutes longer. Return the fish to the casserole and keep warm.

Step 4    

In a large bowl, toss the onion with the lime juice and season with salt. Add the diced avocados and toss.

Step 5    

Scoop the rice into bowls. Spoon the fish on top and serve with the avocado salad.

Suggested Pairing

Off-dry Riesling.

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