Catfish fillet curry

This is my husband's signature dish. I cannot tell you how simple it is to cook and how awesome it tastes. So on behalf of him, here's me revealing his secret recipe for Catfish fillets curry. Let's give it a name... uhmm... How about Yummy Fish Fillet curry? Well, I just realized how lacking in creativity I am.

Ingredients:

Catfish 2-2.5 lbs

Pepper corns - 10

Bay Leaves - 3

Turmeric - a pinch

Onions - 1 1/2 medium sized

Vegetable/Canola/Corn Oil- 2 tbsp

Salt - to taste

Paprika powder/Red Chilli powder - 2 tspn

Coriander/Dhania powder- 3 tspn

Cumin powder- 1 tspn

Ginger, Garlic paste - 1 1/2 tbsp

Water - 1 cup

Cilantro/Coriander leaves- 1/4 bunch

Lemon - 1 small for garnishing

Preparation time: 5 mins Cooking time: 12 mins

Thoroughly wash the catfish fillets and apply salt and 1 tbsp ginger garlic paste. Set them aside.

Now heat the oil in a pan and add pepper corns. When the pepper corns splutter add bay leaves and see that the leaves dissolve completely in oil for their flavor to soak in. Then add sliced onions, 1/2 tbsp of the ginger garlic paste,and turmeric and saute well. Take care not to let the onions turn dark brown as that lends the curry a funny smell and taste. Then add coriander, cumin, and red chilli powders. Quickly mix the ingredients in the pan. When the powders begin to stick to the base of the pan, add the catfish fillets and mix thoroughly. Put a lid on the pan for water to drain out from the fillets. As the water drains out, try mixing it with the sauted onions and powders. Add one full cup of water and thinly cut cilantro in the pan. Let the fillets cook in that full cup of water. When you see that the fish fillets are cooked, remove the lid from the pan and let the extra water vaporize. For garnishing just squeeze in a dash of lemon.

Remember! this freshly prepared fillet curry is best eaten with Rotis/Tortillas/Bread/Pav. Yummy! ain't it?