Another of my experimental dishes that turned out very well. I had two skinned catfish steaks and I used them to make this delicious slightly tangy gravy that goes well with steamed Thai hom mali rice.
Ingredients:
a small chunk of ginger peeled and scored (you can remove this after the dish is cooked)
tomatoes (I used two medium)
1/2 teaspoon kalo jeera seeds (kalonji)
1 bay leaf
1 teaspoon tumeric powder
1 cup mushrooms (Swiss browns)/ snow peas/ potatoes (diced)
catfish cut into thick slices
unsweetened yogurt 1 tablespoon
Heat some olive oil; fry ginger; add kalonji, tumeric, salt and bay leaf. Mix well and add tomatoes, stir fry a couple of minutes and add vegetables and stir fry again a couple of minutes. Add the yogurt and stir very well. Add the fish and about 1 and a half cup warm water. Simmer on low heat about 15 minutes or till the vegetables are cooked.
Serve hot.
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