1 3 lb catfish
1/2 tsp tumeric
1/2 tsp salt
1/4 cup veg oil
1 yellow onion, chopped
3 cl minced garlic
1 cup tomato, chopped
8 sprigs of cilantro
Directions
Clean, behead, cut off fins, remove slime from skin with a vegetable
brush, but don't skin the catfish. Cut into 1" steaks and rub pieces
with tumeric and salt. Let stand 30 min. Heat oil in large, deep
frying pan on med. Add onion, garlic, paprika and tomato and sautee 5
min. Add water, cover, simmer 20 min. Lay fish steaks in pan, spoon
the pan juices over the fish , cover and simmer 10 min. Sprinkle with
cilantro and let stand off heat covered for 15 min.
Servings: 4 servings
Catfish Curry With Tomato & Cilantro Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Tomato
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into ancient history, certainly as far back into recorded history as the Egyptians, and possibly even further than that. Having said that, in the main part, these ancient records were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history is a collection of clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. As we move into Roman times around 25BC a roman called Apicius created a collection of documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into starters, main course and afters, a style of dining still practiced today. This early Roman chef recounts how the ancient cooks used a wide range of aromatic flavors, including some familiar names like bay, rue and parsley. Moving on, there were a couple of recipe books from the 14th Century - a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the indian curry that we all know today, but instead descriptions of the types of meals on the menus of the upper classes of that period. Later, in the fifteenth century, knights returning from the crusades brought us many foods and herbs from Arab cooking, including parsley, basil and rosemary. The introduction of these new herbs and spices led to a surge in books on cookery, the majority of which are kept safe in private collections. During the next few centuries, the wealthy families of Europe competed with each other to serve up the most exotic meals, and as a consequence, the best cooks and their collection of recipes could command a high salary. Even so, it was during the 1800s that cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and publishing recipes of the day. By the advent of the 20th century, recipe publications are in high demand, mostly as a result of more people being able to read, people having more leisure time and having more money to spend. The revolution that is television brought us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Catfish Curry With Tomato & Cilantro recipe.
