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For sauce
1 Tablespoon Peanut Oil or Vegetable Oil
1 Onion, diced
1/2 cup diced Jicama
1/2 cup drained diced Tomatoes
For Curry Sauce
1/4 cup Peanut Oil
1/4 cup diced Onions
1 teaspoon minced Garlic
1 pinch crushed Red Pepper Flakes
1/4 cup Flour
3 cups Water
4 cups unsweetened Pineapple Juice
3 Tablespoons Curry Powder
1/2 cup Raisins
1/2 cup shredded sweetened Coconut
1 Banana, chopped
1/2 cup Almonds, chopped
1/2 teaspoon Salt
4 teaspoons Sugar
For Fish
2 Eggs
1 Tablespoon Water
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup Flour
4 (6 ounce) Catfish Fillets, skin removed
1 cup unseasoned Breadcrumbs
1/2 cup Cornmeal
Peanut Oil or Vegetable Oil, for frying fish
1/4 cup spicy roasted Peanuts, for garnish (store bought or use recipe that follows) (optional)
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To make sauce: Heat 1 tablespoon oil in skillet. Add onion and cook over medium heat until onion turns color and is golden brown (5 minutes). Add 1 cup curry sauce (recipe follows) and bring liquid to a boil. Add the jicama and the tomatoes. Reduce heat to low and let simmer 2 minutes. Set aside but keep warm while preparing fish. To make fish: Beat eggs, water, salt and pepper in a shallow bowl or pie plate. Pour flour in seperate pie plate or dish. Combine breadcrumbs and cornmeal in a third pieplate or dish. Coat the fish with four, then dip in egg mixture and finally dredge then in the cornmeal mixtue. Make sure both sides of fish are coated. Set aside until all four pieces of fish are prepared for frying. Heat 1/2 inch oil oil to 350-degrees F in a heavy skillet (suitable for frying fish). Add 2 pieces of fish and cook over medium heat, turning once, until brown (6-8 minutes). Remove with slotted spoon and dreain on paper towels. Repeat with remaining fish. Top with sauce and garnish with spicy roasted peanuts (recipe follows). To make curry sauce (makes 5 cups of sauce): Heat oil in sauce pan. Add onion, garlic and red pepper flakes. Cook over medium heat until onion is soft (5 minutes). Add flour a spoonful at a time, stirring constantly until paste forms. Slowly add the water and then the pineapple juice. Stir constantly to avoid getting lumps. When the mixture begins to simmer, reduce heat to low and add curry powder, raisins, coconut, bananas, almonds, salt and sugar. Simmer until sauce has been reduced by 1/4 (10-15 minutes). Transfer mixture to blender and puree. Place mixture in sieve over bowl and strain mixture, reserving liquid and discarding solids. Sauce may be served immediately or refrigerated covered in an airtight container. If refrigerated, reheat sauce before using. To make spicy roasted peanuts (makes 2 cups): One (1-lb) can honey roasted peanuts 2 tablespoons habanero hot sauce Preheat oven to 300-degrees F. Combine peanuts and hot sauce in bowl. Stir until peanuts are coated. Spread nuts on cookie sheet. Bake until nuts are dry (8-10 minutes). Store nuts in a covered container, however do not put nuts in container until they are completely cooled.
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