36 oz. catfish
3 jalapeno
1 oz. cilantro
3 teaspoon coriander
3 can lite coconut milk
1 red onion
3 tablespoon curry powder
36 oz. russet potatoes
12 oz. peas
1.5 cup jasmine rice
2 teaspoons oil

36 oz. catfish 3 jalapeno 1 oz. cilantro 3 teaspoon coriander 3 can lite coconut milk 1 red onion 3 tablespoon curry powder 36 oz. russet potatoes 12 oz. peas 1 5 cup jasmine rice 2 teaspoons oil

1. In a small pot, bring 3 cups of water to a boil with a large pinch of salt. Once boiling, add the rice and reduce to a low simmer for 15 - 20 minutes, until tender. Keep covered off the heat until finished cooking.

2. Halve, peel and thinly slice the onion. Dice the potatoes into 1/2 inch cubes. Finely chop the cilantro, reserving a few pieces for garnish. Mince the jalapeno, removing the ribs and seeds if you prefer less heat.

3. Heat 2 tablespoons oil in a large pan over medium high heat. Add the onion, coriander, jalapeno and curry powder. Cook, tossing, for 3-4 minutes, until softened. Season with salt and pepper.

4. Add the potatoes to the pan along with the coconut milk and enough water to cover the potatoes by 1 inch. Bring to a boil, then reduce to a simmer and cook for 12-15 minutes, until the potatoes are fork tender.

5. Cut the catfish into 1 inch pieces. When the potatoes are done, add the peas, chopped cilantro and catfish to the broth. Cook for 2-3 minutes, until the fish is just opaque. Taste and season with salt and pepper.

6. Fluff the rice. Ladle the fish curry into bowls and then top with a scoop of rice and reserved cilantro.