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


  1. Cook and stir onion and garlic in ghee in 10-inch skillet over medium heat until onion is tender and light brown.
  2. Stir in water, tomatoes, salt, turmeric, coriander and pepper. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 15 minutes.
  3. Gently stir fish into vegetable mixture. Cover and cook over medium heat until fish flakes easily with fork, about 5 minutes.
  4. Sprinkle with chives.
  5. Serve with rice.

Yields 4 servings.

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