Mustard-Glazed Catfish with Coconut and Green Chilies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender catfish fillets simmered in a rich mustard and coconut sauce with fresh green chilies for a balanced, aromatic flavor. This indian ready in about 45 minutes pairs Catfish fillets, Mustard paste, Coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Indian cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Mustard-Glazed Catfish with Coconut and Green Chilies take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mustard-Glazed Catfish with Coconut and Green Chilies?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep catfish fillets from drying out.

Can I substitute ingredients in Mustard-Glazed Catfish with Coconut and Green Chilies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mustard-Glazed Catfish with Coconut and Green Chilies for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mustard-Glazed Catfish with Coconut and Green Chilies?

Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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