One of the perks of boat life is fresh fish. It’s also one of the challenges of boat life. It is possible to have too much fish.
When our boat neighbor Captain Steve of the Bingo B. brought us a huge catfish fillet, I had no idea what to do with it.
Okay. Before I go any farther, let me just make a confession. I’m not a huge fan of seafood. I’ve never liked fish in anything. In general, if it’s not fried, I ain’t eating it.
The exception to that is curry. Because I got tricked by the Tandoori Chicken, a tucked away Indian joint that used to exist on Canal Blvd in New Orleans. I would never have eaten a fish curry if I’d known it was a fish curry*. But it was fish curry, and it was amazing. So I thought, why not give catfish curry a try? Not a bad use of a hand-me-down fish.
Hand-Me-Down Catfish Curry
- Get everything ready first.
- Slice your onions as thinly as possible.
- Gut whole canned tomatoes. Throw out the seeds. Keep the liquid.
- Finely dice garlic, peppers, and anything else you might want to add.
- Cube the catfish.
- Heat oil in your Instant Pot using the sauté feature.
- Add a healthy portion of curry powder along with some ginger powder** and red pepper. If you’ve got turmeric, that’d be great, too, Fancy Pants.
- Toss in onions, salt liberally to draw out the juices, and sauté.
- Once the onions soften a smidge, add garlic. Q: How much garlic? A: How much do you like garlic?
- If you’re feeling spicy, throw in diced pepper for an extra kick. Whatever pepper speaks to you, baby. I’m not here to boss you.
- Add the tomatoes and the juice from the can. Crush the tomatoes as you sauté them.
- When the tomatoes are broken down some, add the catfish pieces and a little extra water.
- Pressure cook for 5 minutes.
- Temper plain yogurt with the pot likker, then stir it in. (If you throw the yogurt in straight out of the fridge, it’s liable to break apart. It’s still edible, but not as pretty.)
*Look. Don’t judge me. You’ve got hang-ups, too.
**Yeah. Fresh ginger is probably better, but we’re living on a boat with no galley here, okay?