Tandoori Catfish Recipe
This tandoori catfish recipe brings together smoky Southern comfort and vibrant Indian spices, finished with a unique peach bhaji twist. Featured on CombiNation, this dish combines marinated catfish, collard greens with paneer, and crispy fritters for a bold, restaurant-quality experience at home.
The Inspiration
Inspired by the rich culinary traditions of the Southern United States and India, this dish is a celebration of fusion cooking at its finest. The smoky depth of slow-simmered collard greens meets the aromatic intensity of tandoori spices, while the peach bhaji adds a surprising sweet-savory crunch. This recipe reflects host Craig Wong’s signature approach—blending cultures and flavors in a way that feels both innovative and deeply comforting. It’s a dish that excites the palate while honoring the roots of both cuisines.
Ingredients
Collard Greens with Paneer
- 1 large smoked ham hock
- 3 quarts (3 L) water
- 2 tablespoon (30 ml) honey
- 1 tablespoon (15 ml) black peppercorns
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 tablespoon (15 ml) apple cider vinegar
- ½ -1 teaspoon (2.5-5 ml) crushed red pepper flakes
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) paprika
- 1 cup (240 ml) finely chopped onion
- 2 large bunches collard greens, stemmed and finely chopped
- 1 tablespoon (15 ml) cornstarch, mixed with 3 tablespoons (45 ml) water
- 1 ½ cups (350 ml) chopped paneer, ½ inch (1.25 cm) cubes
Tandoori Catfish
- 6 small (2-ounce/57 g) portions catfish (squares)
- 1 ½ cups (350 ml) Greek yogurt
- 1 teaspoon (5 ml) kosher salt
- 5 cloves garlic, minced
- 1 onion, chopped
- 1 inch (2.5 cm) piece ginger, minced
- 1 tablespoon (15 ml) paprika
- 1 teaspoon (5 ml) turmeric
- 1 tablespoon (15 ml) garam masala
- 1 teaspoon (5 ml) cumin
- 1 teaspoon (5 ml) cayenne pepper
- 1 teaspoon (5 ml) Kashmiri chili powder
- 1 tablespoon (15 ml) red food coloring (gel)
- 1 lemon, juice
Peach Onion Bhaji
- 1 small onion, julienned
- 3 peaches, slightly firm, julienned
- 2 tablespoons (30 ml) finely chopped chives
- 4 tablespoons (60 ml) all-purpose flour
- 2 tablespoons (30 ml) chickpea flour
- 1 teaspoon (5 ml) curry powder
- 1 teaspoon (5 ml) garam masala
- 1 teaspoon (5 ml) Old Bay Cajun Spice blend
- ½ teaspoon (2.5 ml) chilli powder
- 1 teaspoon (5 ml) baking powder
- 1/8 teaspoon (.75 ml) salt
- 1/3 cup (80 ml) water
Method
For the Collard Greens with Paneer
- Combine the water and ham hock in a large pot over high heat and bring to a boil. Reduce heat and simmer for 3 hours, until reduced by half.
- Remove the ham hock, reserving the broth over the heat. Remove the fat and bones from pork, and finely shred the meat. Reserve.
- Add honey, peppercorns, Worcestershire, vinegar, red pepper flakes, garlic powder, paprika and onion to broth. Bring to a simmer for 30-40 minutes, until volume is reduced by half again. Strain well, reserving the broth and discarding the solids.
- Add collard greens, 1 cup (240 ml) of the meat and 1 ½ cups (350 ml) of the broth to a new pot. Bring to a simmer and cook for 30 minutes. Reserve excess ham hock for another recipe.
- Stir in the cornstarch mixture to thicken slightly. Fold in paneer, and cook for 5 minutes. Keep warm.
For the Tandoori Catfish
- Combine yogurt, salt, garlic, onion, ginger, paprika, turmeric, garam masala, cumin, cayenne, chili, red food colouring, and lemon in a small food processor, process until quite smooth.
- Strain well through a fine mesh strainer, divide and reserve half for serving. Combine the other half with the catfish, cover and marinate in the refrigerator for 6 hours.
- Preheat an oven to 500 F (260 C).
- Remove catfish from marinade and brush off some of the excess (don’t brush off enough to reveal the white flesh) and transfer to a lined baking sheet.
- Roast for 8 minutes until slightly blackened/charred. Reserve for plating, serve warm.
For the Peach Onion Bhaji
- Heat oil in a heavy pan over medium high heat to 325 F (160 C).
- In a mixing bowl, mix onions, chives, and peaches.
- In a separate bowl, whisk together the all-purpose and the chickpea flours, curry powder, garam masala, Old Bay, chili powder, baking powder, and salt.
- Make a thick batter by adding the water and mixing completely until smooth.
- Combine the batter with the onions and peaches and mix well.
- Using a 2 ounce (60 ml) ice cream scoop, shape bhaji without pressing too much into the scoop, and without removing the pieces sticking out of the scoop.
- Fry the bhajis in the oil for 5 minutes, releasing the bhaji batter into hot oil gently to keep its shape. Flip once. When evenly fried and golden brown, remove and pat dry. Serve immediately.
To Serve
- With a paint brush, whip drops of reserved tandoori marinade at the right side of a large white plate.
- Cut ¼ inch (3 mm) off the bottom the bhaji, leaving the wild fried onion and peach strands at the top.
- Place over the Tandoori Sauce.
- In the clean part of the plate, place 2-3 tablespoons (30-45 ml) of the collard greens, placing the paneer cubes at the top. Place roasted fish over the collards, leaving the paneer exposed.
Serving Suggestions
This tandoori catfish recipe is perfect for an elevated dinner experience or special occasion meal where you want to impress guests with bold, global flavors. Serve it alongside fluffy basmati rice or warm flatbreads to soak up the rich tandoori sauce and savory collard greens. A cooling yogurt-based drink or a lightly spiced iced tea pairs beautifully to balance the heat and richness. For entertaining, plate each component artfully to highlight the vibrant colors and textures, turning your meal into a restaurant-style presentation at home.
Final Thoughts
This tandoori catfish recipe is a celebration of cross-cultural cooking, combining the smoky soul of Southern cuisine with the vibrant spice of Indian flavors. From the tender roasted fish to the hearty greens and crispy peach bhaji, every bite delivers contrast and depth. Whether you’re exploring fusion cuisine or recreating a standout dish from CombiNation, this recipe offers a rewarding and unforgettable cooking experience.