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Moga Tea-Estate Catfish Dry Fry
🇮🇳 Indian

Moga Tea-Estate Catfish Dry Fry

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Moga cooking — Moga Tea-Estate Catfish Dry Fry brings a tea-estate touch with a classic dry fry finish. About 40 minutes from fridge to table.

Prep 20 min Cook 20 min Serves 2 Medium

Ingredients

  • Cumin Seeds1 tsp
  • Vegetable Oil2 tbsp
  • Catfish450 g, steaks

Optional extras

  • Green Chili1-2, slit
  • Ghee1 tbsp
  • Fresh Cilantro2 tbsp, chopped
  • Curry Leaves1 sprig
  • Lemon1/2

Instructions

  1. 1

    Soak or rinse dals/grains if the dish uses them.

  2. 2

    Pressure-cook or simmer the base until soft.

  3. 3

    Prepare a tempering of ghee, cumin, garlic, and chili.

  4. 4

    Pour tempering over the cooked base.

  5. 5

    Simmer briefly to marry flavours.

Chef's tip

Rest 5 minutes off heat so the spices settle.

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