Catfish Curry Coconut Milk
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_0-GMaIpJtQg7DUsmTl9PG5Lob3YmbgVGIL-K_v7vmlz9AU_a_awlOmSe8xK3N1CxfvzZFS4uE-yeiyrxH01lFIsno9PLebrqmiUQG87BFGRtvxVVTHKsJQbLp7BSvvnL3Z29G9T3oiM/s640/IMG_1278.jpg)
Ingredients:
3 lbs cat fish, steak cut
1 can coconut milk
1 piece thumb size ginger, minced
4-5 pieces garlic cloves, minced
1 small size onion, slice thin
1 stem lemon grass, cut into 3 inches
1 cup water
1 tablespoon curry powder
1/2 teaspoon turmeric (kalawag)
salt to taste
2 tablespoon cooking oil
1/4 teaspoon Chile powder (optional)
1 can coconut milk
1 piece thumb size ginger, minced
4-5 pieces garlic cloves, minced
1 small size onion, slice thin
1 stem lemon grass, cut into 3 inches
1 cup water
1 tablespoon curry powder
1/2 teaspoon turmeric (kalawag)
salt to taste
2 tablespoon cooking oil
1/4 teaspoon Chile powder (optional)
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Cooking Direction:
Saute minced ginger, lemon grass and garlic in cooking oil.
Add onion, curry powder and turmeric and saute for a minute.
Add 1 cup of water and salt. Simmer for few minutes in low heat.
Add chili powder if desired.
Add fish to the mixture and coconut milk.
Cover and simmer for 4-5 minutes in low heat.
Remove from heat, serve over steam rice and enjoy!