Catfish Curry With Basmati Rice

Directions

1. In a pan, saute the onion and garlic in olive oil.
2. Add the coriander powder, dried parsley, cumin, Indian saffron, pepper, fennel seeds, and coriander grains.
3. Mix for 1 minute to release the flavors. If mixture is too dry, add 1 to 2 tablespoons of water.
4. Add tomatoes and the tomato paste, and cook covered mixture reduces in volume, and mixture is soft.
5. Add the fish, seasoned with salt, and when it starts to get an opaque color, add the coconut milk. Cover the pot to create steam, and create a sauce. Simmer until fish is cooked.
6. Remove from heat, and add the fresh coriander.
7. For basmati rice, add 1 cup of rice and 2 cups of hot water to a pan, cover, and cook over medium heat, until all the water is absorbed and holes are formed.
8. Turn off the heat, add a drizzle of olive oil (optional), and separate the grains with a fork.
9. Serve the curry hot, garnished with arugula, and accompanied with the rice.