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Bikaneri Catfish Masala
🇮🇳 Indian

Bikaneri Catfish Masala

🇮🇳 Indian

Bikaneri Catfish Masala — coastline cooking: fresh catch, hard spices, and a clock that stops the second it is done. About 40 minutes from fridge to table.

Prep 20 min Cook 20 min Serves 3 Medium

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Saltto taste
  • Onion1 large, chopped
  • Tomato2, chopped
  • Turmeric Powder1/2 tsp
  • Vegetable Oil2 tbsp
  • Curry Leaves1 sprig
  • Red Chili Powder1 tsp
  • Catfish450 g, steaks

Optional extras

  • Green Chili2
  • Tamarind Paste1 tsp

Instructions

  1. 1

    Build the masala: onions to gold, the paste, tomatoes, and spices fried until the oil separates.

  2. 2

    Add the liquid the name promises and simmer 10 minutes so the gravy finds itself.

  3. 3

    Slip in the catfish and cook just until done — a few minutes past that is a crime at the coast.

  4. 4

    Balance the sour and salt at the end.

  5. 5

    Rest 5 minutes and serve with rice — the coast insists.

Chef's tip

Fish is done when it flakes at a tilt — not when it looks impressive.

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