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Curried Catfish & Coconut Rice
with Green Beans & Golden Raisin Chutney
45 MIN
2 Servings
From the Test Kitchen
Indian cooking owes much of its famous, delicious complexity to spices—so in this recipe, we’re using two different blends. Pan-fried catfish gets a deeply flavorful crust from Madras curry powder, which traditionally harnesses the heat of red chiles. To top the fillets, we’re making a sweet raisin chutney with piquant mustard seeds and nutty, oniony nigella seeds, toasted to help their flavors pop even more.
Get Plans-
NutritionPER SERVING
-
Calories600 Cals (est.)
fresh
ingredients
Title
- 2 Catfish Fillets
- ¾ cup White Basmati Rice
-
4 oz Green Beans
- 3 cloves Garlic
- 1 Lime
- 1 bunch Cilantro & Mint
- 3 Tbsps Golden Raisins
- 1 1-Inch Piece Ginger
- ¼ cup Dried Coconut Flakes
- 2 Tbsps Curry Catfish Spice Blend (Madras Curry Powder & Rice Flour)
- 2 tsps Chutney Spice Blend (Brown Mustard Seeds, Yellow Mustard Seeds & Nigella Seeds)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Snap off and discard the stem ends of the green beans; cut into ¼-inch pieces. Peel and mince the ginger. Pick the cilantro and mint leaves off the stems; discard the stems. Roughly chop the raisins. Quarter the lime.
2
Make the coconut rice:
In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, green beans and half the ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat. Stir in the coconut flakes and half the cilantro and mint (roughly chopping just before adding); season with salt and pepper to taste.
3
Make the chutney:
While the rice cooks, heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the chutney spice blend and cook, stirring occasionally, 2 to 4 minutes, or until toasted and fragrant. Add the raisins and remaining ginger; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the ginger is fragrant. Add ½ cup of water and cook, stirring occasionally, 2 to 4 minutes, or until the water has cooked off. Turn off the heat. Stir in the juice of 2 lime wedges; season with salt and pepper to taste. Transfer to a bowl. Rinse and wipe out the pan.
4
Coat the catfish:
While the rice continues to cook, place the curry catfish spice blend on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned fillets in the spice blend (tapping off any excess). Transfer to a plate.
5
Cook the catfish:
In the pan used to make the chutney, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a small pinch of spice blend sizzles immediately when added to the pan, add the coated catfish fillets. Cook 3 to 5 minutes per side, or until golden brown and cooked through. Remove from heat.
6
Plate your dish:
Divide the coconut rice and cooked catfish fillets between 2 dishes. Top the catfish with the chutney. Garnish with the remaining lime wedges and remaining cilantro and mint. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Snap off and discard the stem ends of the green beans; cut into ¼-inch pieces. Peel and mince the ginger. Pick the cilantro and mint leaves off the stems; discard the stems. Roughly chop the raisins. Quarter the lime.
2
Make the coconut rice:
In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, green beans and half the ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat. Stir in the coconut flakes and half the cilantro and mint (roughly chopping just before adding); season with salt and pepper to taste.
3
Make the chutney:
While the rice cooks, heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the chutney spice blend and cook, stirring occasionally, 2 to 4 minutes, or until toasted and fragrant. Add the raisins and remaining ginger; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the ginger is fragrant. Add ½ cup of water and cook, stirring occasionally, 2 to 4 minutes, or until the water has cooked off. Turn off the heat. Stir in the juice of 2 lime wedges; season with salt and pepper to taste. Transfer to a bowl. Rinse and wipe out the pan.
4
Coat the catfish:
While the rice continues to cook, place the curry catfish spice blend on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned fillets in the spice blend (tapping off any excess). Transfer to a plate.
5
Cook the catfish:
In the pan used to make the chutney, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a small pinch of spice blend sizzles immediately when added to the pan, add the coated catfish fillets. Cook 3 to 5 minutes per side, or until golden brown and cooked through. Remove from heat.
6
Plate your dish:
Divide the coconut rice and cooked catfish fillets between 2 dishes. Top the catfish with the chutney. Garnish with the remaining lime wedges and remaining cilantro and mint. Enjoy!
Tips from Home Chefs