Afghan-Style Catfish Stew (Mahi Laqa)

Serve with hot cooked Basmati rice for an authentic meal.

1 large onion, chopped
2 cloves garlic, finely chopped
1/4 cup ghee or vegetable oil
1 cup water
1 (28 ounce) can whole tomatoes, drained and chopped
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/8 teaspoon pepper
1 1/2 pounds catfish fillets, cut into 2-inch pieces
Hot cooked Basmati or regular rice

Cook and stir onion and garlic in ghee in 10-inch skillet over medium heat until onion is tender and light brown. Stir in water, tomatoes, salt, turmeric, coriander and pepper. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 15 minutes.

Gently stir fish into vegetable mixture. Cover and cook over medium heat until fish flakes easily with fork, about 5 minutes. Sprinkle with chives.

Serve with rice.

Yields 4 servings.