Total time : 45 minutes Makes: 12 servings
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon dried thyme
1 tablespoon dried oregano
2 teaspoons chipotle chile powder
2 teaspoons ancho chile powder
2 teaspoons salt
1 teaspoon sugar
1 teaspoon ground mace
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
4 medium yellow onions, chopped
4 garlic cloves
2 tablespoons poppy seeds
1/4 cup extra-virgin olive oil
4 pounds catfish fillets, cut into 1-inch pieces
2 cups water
2 medium red onions, finely diced
2/3 cup fresh lime juice
4 ripe Hass avocados, cut into 1-inch dice
**Basmati rice, for serving**
1 . In a skillet, toast the coriander and cumin seeds over moderate heat until fragrant, 1 minute; transfer to a spice grinder and let cool. Finely grind. In a bowl, mix the coriander, cumin, thyme, oregano, chile powders, salt, sugar, mace, cinnamon and nutmeg.
2 . In a food processor, puree the onion, garlic and poppy seeds. In a casserole, heat 3 tablespoons of the oil. Add the onion mixture and cook over moderately high heat, stirring, until the moisture has evaporated and the onion puree begins to brown, 5 minutes. Add the remaining 1 tablespoon of oil and the spice mixture and cook until fragrant.
3 . Arrange the catfish in the casserole in a single layer. Pour in the water, cover and cook over low heat, stirring occasionally, for 5 minutes. Transfer the fish to a bowl. Boil the sauce, uncovered, until it has thickened, 5 minutes longer. Return the fish to the casserole and keep warm.
3 . In a large bowl, toss the onion with the lime juice and season with salt. Add the diced avocados and toss.
4 . Scoop the rice into bowls. Spoon the fish on top and serve with the avocado salad.