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Catfish in a Curried Tomato Sauce

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Catfish in a Curried Tomato Sauce

Catfish in a Curried Tomato Sauce

Jessica Braider
This fantastic recipe was created by Scramble fan Madhavi Naik. It’s simple to make, but you won’t believe how complex and tantalizing the flavor is. Scramble recipe tester Catherine O’Leary said, “It was awesome. The kids loved it - I was really surprised!”
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings


  • 2 lbs catfish or other thin white fish fillets
  • 1/2 tsp. salt
  • 1/4 tsp. ground turmeric
  • 1 Tbsp. canola or vegetable oil
  • 1 yellow onion finely chopped
  • 2 cloves garlic minced, about 1 tsp.
  • 1/4 tsp. cayenne pepper
  • 2 tsp. curry powder
  • 16 oz. diced tomatoes with their liquid
  • 6 oz. baby spinach optional


  • Season the fillets with half of the salt and all of the turmeric, rubbing the spices gently into the fillets. Set them aside. (At this point you can cover and refrigerate the fish for up to 24 hours.) Preheat the oven to 350 degrees.
  • Meanwhile, in a large heavy skillet, heat the oil over medium heat. Add the onions and sauté them until they are lightly browned, stirring occasionally, about 5 minutes.
  • Add the garlic, remaining salt, cayenne pepper, and curry powder to the pan with the onions and sauté them for about 1 minute, then add the tomatoes and simmer everything for 3 – 5 minutes.
  • Meanwhile, spray a 9 x 13-inch baking dish with nonstick cooking spray, and put the fish in the dish. Top the fish with the spinach, if desired.
  • Spread the tomato sauce evenly over the fillets, and bake them for 20 – 25 minutes until the fish flakes easily in the thickest part. If you have added the spinach, stir the sauce once while the fish is baking to make sure the spinach wilts into the tomato sauce. Serve the fish immediately.

Slow Cooker Directions:

  • Omit the oil. Combine the onions, garlic, cayenne pepper, curry powder, tomatoes, ¼ tsp. salt, and spinach (optional) in the slow cooker. Season the fillets as directed, lay them on top of the vegetables, and gently spoon some sauce mixture over the fish. Cook on low for 6 - 8 hours or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Season the fish and refrigerate, chop the onion, peel the garlic.
Scramble Flavor Booster: Double the cayenne pepper and the turmeric.
Tip: This may sound old fashioned, but if you’re trying to save money, shop with cash. Buying groceries with cash helps us stay on budget and makes us more conscious of every dollar we spend.
Nutritional Information Per Serving (% based upon daily values): Calories 250, Total Fat: 14g, 22%; Saturated Fat: 3g, 15%; Cholesterol: 70mg, 23%; Sodium: 300mg, 13%; Total Carbohydrate: 6g, 2%; Dietary Fiber: 2g, 8%; Sugar: 3g; Protein: 24g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Company/Entertaining, Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Carb, Low Fat, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Spring, Summer, Winter
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