Mustard-Glazed Catfish with Coconut and Green Chilies

Tender catfish fillets simmered in a rich mustard and coconut sauce with fresh green chilies for a balanced, aromatic flavor.

Cuisine: Indian

Category: Indian

Prep: 20 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1.5 lbs Catfish fillets
• 3 tbsp Mustard paste
• 1 cup Coconut milk
• 3 Green chilies
• 1 inch Ginger
• 3 cloves Garlic
• 1/2 tsp Turmeric powder
• 1 tsp Cumin seeds
• 2 tbsp Vegetable oil
• to taste Salt
• 2 tbsp Fresh coriander

Instructions

1. Step 1: Pat catfish fillets dry with paper towels, season with 1/2 tsp salt and 1/4 tsp turmeric, and let sit for 10 minutes.
2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add catfish and cook for 3-4 minutes per side until golden brown; remove and set aside.
3. Step 3: Add remaining 1 tbsp oil to the skillet, then add cumin seeds and cook for 30 seconds until they splutter.
4. Step 4: Add grated ginger, minced garlic, and chopped green chilies; sauté for 1 minute until fragrant.
5. Step 5: Stir in mustard paste and cook for 2 minutes, then add coconut milk and 1/4 tsp salt; bring to a gentle simmer.
6. Step 6: Return catfish to the skillet, cover, and simmer for 10 minutes until fish is cooked through and sauce thickens slightly.
7. Step 7: Stir in fresh coriander and serve hot with steamed rice.