Curried Catfish & Coconut Rice

with Green Beans & Golden Raisin Chutney
Another Blue Apron recipe with Indian roots.

Ingredients

  • 2 tsp olive oil
  • 3 cloves garlic, minced
  • 4 oz green beans, cut into 1/4-inch pieces
  • 1-in piece ginger, peeled and minced
  • Salt and pepper
  • 3/4 cup white basmati rice
  • 2 tsp chutney spice blend*
  • 3 Tbsp golden raisins, roughly chopped
  • 1 lime, quartered
  • 2 Tbsp curry catfish spice blend**
  • 2 catfish fillets
  • 1/4 cup dried coconut flakes
  • 1 bunch cilantro & mint, stems removed

*Chutney Spice Blend

  • Brown mustard seeds
  • Yellow mustard seeds
  • Nigella seeds

**Curry Catfish Spice Blend

  • Madras curry powder
  • Rice flour

Directions

  1. In a medium pot, heat olive oil on medium-high until hot. Add garlic, green beans and half the ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.
  2. Add the rice, a big pinch of salt and 1-1/2 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.
  3. While the rice cooks, heat a medium pan 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.
  4. Add 1/2 cup of water to chutney spices 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.
  5. 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.
  6. 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.
  7. Remove rice 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.
  8. 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.