Bengali Style Catfish Filet in Coconut Milk Sauce served over a Bed of Basmatic Rice

Blue Catfish Filets: 2 pounds

Spices and ingredients for Masala:

Olive Oil

One tbs Panch Foran

Half Tsp Turmeric

Golden Poppyseeds: One Tbsp

One tsp Red Chilli Powder

4 Green Chillies or Jalapenos sliced finely

two red onions finely chopped

One cup Coconut Milk

Cilantro: Half Bunch Chopped finely

Peanut Butter Plain No sugar added: One tablespoon
or can use Chopped Peanuts

Garlic: Half Tbsp

Ginger fresh: Finely Chopped Two Tbsp

Caramalize Onions until golden brown.

Add all the spices and fry until they release aroma on medium low heat.

Add coconut Milk and Peanut Butter and let simmer on low heat covered.

In a large frying pan, Coat with Olive oil and Brown the Catfish Filets on both sides. Remove from Heat and let sit to seal in juices.


After ten minutes of simmering the sauce, add Sea Salt to taste and a dash of fresh cracked Pepper.

Gently place the Fish filet slices. Sprinkle Chopped Cilantro on top. Cover Pan and let simmer for 5-10 minutes until fish is done and flaky to touch.

Remove from Heat.

Decorate a plate with a flat mound of Steamed Basmati Rice and ladle a generous helping of sauce and a single filet on top. Garnish with a sprig of Cilantro and a wedge of lemon. Serve!