Catfish stew

Ingredients

• Garlic-infused fish: 5 to 6 pieces (approximately 500-600 grams)
• 3 tablespoons of onion puree
• Chopped onion: 1/2 cup
• 1 teaspoon of finely chopped Allium sativum (garlic)
• Grated ginger: 1 tablespoon
• Tomato: 1 medium-sized tomato (chopped into small pieces or pureed)
• Buttermilk: 2 tablespoons (after draining)
• Turmeric powder: 1 teaspoon (for seasoning fish and vegetables)
• Chili powder: 1 teaspoon (adjust to your desired level of spiciness)
• 1 tablespoon of dried cilantro
• Ground spices: 1/2 teaspoon
• 1/2 teaspoon of warm spices
• Warm spices: 2 cinnamon sticks, 2 cardamom pods, 3 cloves
• Fresh pepper: 4 to 5 (whole or sliced)
• To taste
• olive oil: 5 to 6 tablespoons

First, thoroughly clean and rinse the fish pieces.

Next, mix them together with a pinch of salt and half a teaspoon of turmeric powder, and let them rest for 10 minutes.

In a saucepan over heat, warm up some mustard oil until it is hot.

Next, gently pan-fry the fish pieces over medium heat, turning them to ensure they are lightly cooked on both sides.

(White fish is very delicate, so don’t overcook it).

Using the same oil paint used to fry the fish, reintroduce the whole spices (cardamom, cinnamon, cloves).

Once the spices have released their aroma, add the chopped onion and cook until it takes on a slightly golden color.

First, sauté the onions until they are softened, then mix them with onion puree, ginger puree, and garlic puree for 2 to 3 minutes, until the flavors of the spices are released.

Add a small amount of water to prevent the spices from burning.

Then, add the remaining turmeric powder, chili powder, cilantro, cumin, and salt to the pan, and continue to mix well.

Once the spices have been added, pour in the oil paint.

Then, add the chopped or pureed tomatoes.

Let it simmer until the tomatoes are completely melted and incorporated into the spices.

Now, reduce the heat to low and add the yogurt.

Keep stirring continuously.

Thoroughly mix the spices with the yogurt, then add hot water (about 1.5 to 2 cups) to the mixture to create the base of the sauce.

Once the sauce has thickened, gently arrange the pre-cooked fish pieces in the sauce, then add the fresh chili peppers.

Cover the pot and cook over medium heat for 8 to 10 minutes.

Once the sauce thickens and takes on a smooth, creamy consistency, and the vibrant red color from the spices coats the surface, sprinkle it with hot pepper.

Reduce the heat to a minimum and let it simmer for another 2 to 3 minutes, then turn off the heat.