Recipes by their Ingredients


  • Cajun Catfish Curry with Butternut Squash

    Cajun Catfish Curry with Butternut Squash
    Cajun Catfish Curry w/Butternut Squash
    (serves 12)
    1 lb Cajun Marinated Catfish Fillet
    1 cup coconut milk
    1 tblsp yellow curry powder
    ¼ inch of fresh ginger, mashed and finely minced
    ½ tsp salt
    1 cup butternut squash, diced small
    1 tblsp oil (vegetable or olive oil)

    NOTES: An experiment with great results!


    Heat up a large frying skillet with the oil, to med/high heat. Add in the diced squash and let brown on one side (about 1-2 minutes) flip around and wait one more minute.

    Cut the catfish fillet into 4 strips (the thicker middle of the fish slightly smaller then the end pieces - for even cooking)
    Make a spot for the pieces in the skillet with the squash.
    Cook on med/high for 1 minute, then add the coconut milk, curry powder and ginger.
    Mix/stir the curry into the milk well, then lower heat to low/simmer.
    Cover the pan, and let simmer for 20 minutes.

    Give the sauce a taste and add a little salt.

    Serve over Jasmin Rice.