Spiced Catfish with Avocado
Recipe from Food & Wine

Mini Kahlon, a neuroscientist and cooking club member, learned to love communal eating at family dinners in Chandigarh, India. Her bright avocado salad is delicious with her Indian-spiced dish, for a fabulous combination of cool and spicy, crunchy and creamy.


Spiced Catfish with Avocado
Lucy Schaeffer

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Servings: 12
Prep Time: 45 mins
Total Time: 45 mins
Related Categories: Asian Cuisine, Avocados, Indian Cuisine, Seasonal, Summer, Summer Dinners
 
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Ingredients
FISH
  • 1  tablespoon
    coriander seeds
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  • 1  tablespoon
    cumin seeds
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  • 1  tablespoon
    dried thyme
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  • 1  tablespoon
    dried oregano
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  • 2  teaspoons
    chipotle chile powder
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  • 2  teaspoons
    ancho chile powder
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  • 2  teaspoons
    salt
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  • 1  teaspoon
    sugar
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  • 1  teaspoon
    ground mace
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  • 1  teaspoon
    ground cinnamon
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  • 1/2  teaspoon
    freshly grated nutmeg
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  • 4 
    medium yellow onions, chopped
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  • 4 
    garlic cloves
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  • 2  tablespoons
    poppy seeds
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  • 1/4  cup
    extra-virgin olive oil
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  • 4  pounds
    catfish fillets, cut into 1-inch pieces
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  • 2  cups
    water
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AVOCADO SALAD
  • 2 
    medium red onions, finely diced
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  • 2/3  cup
    fresh lime juice
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  •  
    Kosher salt
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  • 4 
    ripe Hass avocados, cut into 1-inch dice
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  •  
    Basmati rice, for serving
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Directions
1.
PREPARE THE FISH: In a skillet, toast the coriander and cumin seeds over moderate heat until fragrant, 1 minute; transfer to a spice grinder and let cool. Finely grind. In a bowl, mix the coriander, cumin, thyme, oregano, chile powders, salt, sugar, mace, cinnamon, and nutmeg.
2.
In a food processor, puree the onion, garlic, and poppy seeds. In a casserole, heat 3 tablespoons of the oil. Add the onion mixture and cook over moderately high heat, stirring, until the moisture has evaporated and the onion puree begins to brown, 5 minutes. Add the remaining 1 tablespoon of oil and the spice mixture and cook until fragrant.
3.
MEANWHILE, PREPARE THE AVOCADO SALAD: Arrange the catfish in the casserole in a single layer. Pour in the water, cover, and cook over low heat, stirring occasionally, for 5 minutes. Transfer the fish to a bowl. Boil the sauce, uncovered, until it has thickened, 5 minutes longer. Return the fish to the casserole and keep warm.
4.
In a large bowl, toss the onion with the lime juice and season with salt. Add the diced avocados and toss.
5.
Scoop the rice into bowls. Spoon the fish on top and serve with the avocado salad.
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