Indian catfish fillet

Tender and tasty fish in combination with a spicy sauce, vegetables, white wine and curry is very unusual dish in our plates. So if you want to cook something really interesting this catfish fillet from India will be your savior here.

Catfish fillet from India Ingredients:

  • catfish fillet: 0,7-1 lb
  • one carrot
  • celery root – 20 g
  • one onion
  • butter – 30 g
  • oil – 3 tbsp
  • flour – 1 tbsp
  • white wine – 50 ml
  • boiled water – 200 ml
  • curry – 1 tsp
  • parsley – 1 bunch



At first wash and clean vegetables (onion, carrot and celery). Dice these ingredients into small cubes. Wash and chop parsley. if necessary defrost catfish fillet with the room temperature, cut away all skins, wash and then cut into portions (about 5-7 inches).

Put sliced vegetables into stewpan with oil and fry them for several minutes with stirring. Further add catfish and sprinkle it with greens. Pour it over with wine and fish-liquor (or boiled water). To get fish-liquor you can boil catfish by-products or other fish and then filter it. After that you should stew it for about 5 minutes. The catfish fillet should be soft i.e. ready.

The next step is to take fillet from the stewpan and add flour and curry to the sauce. It’s important to stir mass right away to prevent the nubbins. Stew the gravy for a minute, remove it from heat and then rub through a sieve (or use blender) adding butter.

The sauce is ready!

The original Indian recipe includes rice as a sure ingredient. So place the portion of catfish fillet onto already cooked rice and put a sauce over it. In addition you can decorate the dish with a greens or tomatoes.

Hindus say: Dilakash!