Curried Catfish

Gather all necessary components for the dish.

Rinse the fillets under cold running water and cut them into 2-inch pieces.

Place the catfish in a medium-sized saucepan and add water, sliced onions, salt, and pepper. Bring the mixture to a rolling boil; then decrease the heat and let it simmer until the fish is tender but holds its shape, approximately 8 minutes. Use a slotted spoon to transfer the fish to a serving platter and cover it with foil to maintain its warmth.

Take the cooking liquid from the saucepan and bring it back to a boil; continue boiling until it reduces to 1 cup, then keep it warm over low heat.

Mix together flour, curry powder, and melted butter in a small bowl. Use your fingers or a fork to blend the ingredients into a smooth, consistent paste. Form small balls by rolling them with your fingertips.

Return the cooking liquid to a simmer and slowly stir it while adding the balls one by one, allowing each ball to dissolve before adding the next. Continue cooking until the sauce reaches just a boil and thickens into a gravy-like consistency, approximately 5 minutes. Taste the seasoning.

Pour the prepared gravy over the fish and boiled rice, sprinkle some chopped parsley on top, and serve the dish hot.