2 lbs Catfish nuggets
1 pod of Garlic, minced, or to taste
1 medium red onion, chopped
3 jalapenos, 1/4 inch round slices
1 8oz package sliced mushrooms
1 medium purple eggplant, sliced and then cut into sixths
1 tbsp vegetable oil
1 tsp turmeric
2 tsps ground coriander
2 tsps ground cumin
1 tsp red chili powder
Salt to taste
1. Prep the ingredients. Mix the turmeric, coriander, cumin, chili powder and salt together. Save half the spice mixture. Coat the catfish well with the other half. I generally just use my hand for this step, but if you have sensitive skin, beware the pepper. Also, I really like garlic, so I use an entire pod. Of course, that is not necessary. I have to say though, even with a pod, its not overly garlicky to my taste.
1. Add the vegetable oil to the pain over medium high heat. Once, it starts shimmering, add the onions in and fry till translucent.
2. Add the garlic in and stir fry for about 3 secs or as it starts to brown, but not burn.
3. Add the the rest of the spice mixture and stir fry for 30 more seconds until the spices are aromatic.
4. Add in the fish and coat well. Fry for about 5-7 mins until the fish have taking on a more solid shape. The fish will release some water and turn the onion, garlic and spices in a paste. You don't want to cook it till the water has dried up because you want to use to paste to coat the veggies.
5. Add in the vegetable and stir fry until well coated with the onion and spice mixture.
6. Lower the heat to simmer, cover and cook for 20-30 min, stirring occasionally to make sure the bottom is not sticking too much. It's ok if it stick a little as long as it does not burn. The veggies and fish are going to release a lot of water. That's ok, just let it cook.
7. Cook on low heat until the fish and vegetables are cooked through. At that point, take off the cover, turn the heat to high and start reducing down the water. DO NOT add salt until the end. As the water evaporates, the dish will get more salty. This is the step where things can burn easily, so I would stir relatively often. Stir gently, taking care not break apart the fish too much. Some breakage is inevitable and will lend flavor to the fish, but the trick is to keep the fish intact as possible and form the vegetables into more of a mixture. Once you think you have about a tbsp of water left, turn off the stove and let it sit.
8. Plate over hot rice and enjoy!