Ingredients Seafood Catfish Konkani Fish Kadi Be the first to rate & review! To give this Southern spin on fish curry an upgrade, seek out Simmons catfish, raised in aquifer-fed ponds in the Mississippi Delta. Visit simmonscatfish.com for information on where to purchase. By Meherwan Irani Meherwan Irani Meherwan Irani is a Southern chef of Indian descent who's been serving up his unique take on Indian street food for more than 10 years. His company Spicewalla is one of the country's finest spice purveyors. There, Meherwan aims to make global flavors more accessible by creating spice blends and recipes to introduce cooks to new cuisines. Food & Wine's Editorial Guidelines Updated on August 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 30 mins Total Time: 55 mins Yield: 4 Ingredients CURRY 6 to 8 chiles de árbol 1 teaspoon black peppercorns 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/4 cup water, plus more if needed 8 garlic cloves 1 teaspoon ground turmeric 10 fresh curry leaves, divided 1/4 cup vegetable oil 1 medium-size yellow onion, finely chopped (about 1 1/2 cups) 2 teaspoons kosher salt, divided 3 cups unsweetened coconut milk 2 tablespoons fresh lime juice FISH Vegetable oil, for frying 1 tablespoon fresh lime juice 1 teaspoon ground turmeric 1 teaspoon Kashmiri chile powder 1 teaspoon kosher salt 1/2 teaspoon grated peeled fresh ginger (grated on a Microplane) 1/2 teaspoon grated garlic (grated on a Microplane) 1 pound skinless catfish fillets, cut into 2-inch pieces Cooked basmati rice, kachumber salad, and lime wedges, for serving Directions Make the curry Combine chiles, peppercorns, cumin seeds, and coriander seeds in a dry skillet. Cook over medium, stirring often, until fragrant, about 2 minutes. Place toasted spices in a blender; add 1/4 cup water, garlic, turmeric, and 5 curry leaves. Process until a thick paste forms, about 1 minute, adding more water, 1 tablespoon at a time, if needed to blend smoothly. Heat oil in a large skillet over medium-high. Add onion, 1/2 teaspoon salt, and remaining 5 curry leaves. Cook, stirring often, until onion is translucent, 4 to 6 minutes. Stir in spice paste, and cook, stirring occasionally, until onion is browned, about 6 minutes. Stir in coconut milk, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 25 minutes. Stir in lime juice and remaining 1 1/2 teaspoons salt. Make the fish Heat 1/4 inch of oil in a large skillet over medium-high to 350°F. Stir together lime juice, turmeric, chile powder, salt, ginger, and garlic in a medium bowl. Add fish, and toss to evenly coat. Working in 2 batches, fry fish pieces in hot oil until golden brown and just done, about 1 minute and 30 seconds per side; drain on paper towels. Add fried fish to curry, and serve over basmati rice with lime wedges and kachumber (an onion, tomato, and cucumber) salad. Rate it Print