2 large onions, diced
2 tablespoons minced garlic
1 serrano, seeded and dicee
3 tablespoons light-colored oil
2 teaspoons curry powder
1 teaspoon black pepper
4 fresh basil leaves
1 lb small potatoes, halved (optional)
2 cups chicken broth
1 can coconut milk
Salt to taste
Cilantro or parsley, to garnish (optional)
Steamed basmati rice
2 lbs catfish filets
1 cup corn flour
1 cup milk
Cajun seasoning
1/2 stick unsalted butter, melted
Preheat oven to 400 degrees.
Line a large, shallow, rimmed baking sheet with foil and spray with non-stick spray.
Cut fish filets in half lengthwise.
Dip filets into milk, then into corn flour and sprinkle on Cajun seasoning.
Place onto prepared baking sheet.
Drizzle melted butter onto all filets and place into 400 degree oven.
Cook until fish is golden brown and flakes easily.
While fish is cooking, prepare curry and steam rice.
Heat heat a large skillet over medium-high heat, and add the light colored oil.
Add onions, garlic, and serrano chile to oil and stir to coat.
To onion mixture, add curry powder and black pepper.
Cook over medium heat for 5-8 minutes.
Deglaze with chicken stock and bring to a boil; add potatoes if using.
Add coconut milk and fresh basil leaves and return to a boil.
Reduce heat to a simmer and cook until sauce has thickened. and potatoes are tender.
Taste for seasoning, add salt if needed.
Serve with steamed basmati rice and baked catfish filets.
If desired, sprinkle on cilantro or parsley before serving.
