International Recipes
Indian Recipes
Afghan-Style Catfish Stew (Mahi Laqa)
Serve with hot cooked Basmati rice for an authentic meal.
1 large onion, chopped
2 cloves garlic, finely chopped
1/4 cup ghee or vegetable oil
1 cup water
1 (28 ounce) can whole tomatoes, drained and chopped
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/8 teaspoon pepper
1 1/2 pounds catfish fillets, cut into 2-inch pieces
Hot cooked Basmati or regular rice
Cook and stir onion and garlic in ghee in 10-inch skillet over medium heat
until onion is tender and light brown. Stir in water, tomatoes, salt, turmeric,
coriander and pepper. Heat to boiling; reduce heat. Simmer uncovered, stirring
occasionally, 15 minutes.
Gently stir fish into vegetable mixture. Cover and cook over medium heat
until fish flakes easily with fork, about 5 minutes. Sprinkle with chives.
Serve with rice.
Yields 4 servings.
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