Coconut-Braised Catfish Fillet and Kidney Beans Bowl
- Catfish fillet270 g257 kcal
- Curry powder8 g26 kcal
- Dried thyme5 g14 kcal
- Eggplant2 piece225 kcal
- Horseradish root206 g99 kcal
- Kidney beans108 g364 kcal
- Mustard208 ml125 kcal
- Olive oil44 ml389 kcal
- Salt7 g0 kcal
- Shiso leaf1 bunch3 kcal
- Zucchini2 piece68 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Moroccan-inspired comfort food: tender catfish fillet paired with zucchini, eggplant and horseradish root and kidney beans, finished with shiso leaf and a hit of curry powder and dried thyme. 1. Pat the catfish fillet dry and season with salt, curry powder and dried thyme. 2. Heat olive oil in a heavy pan and roast the catfish fillet until it develops a deep golden crust, about 16 minutes. 3. Add zucchini, eggplant and horseradish root to the pan and cook until just tender, stirring in shiso leaf for fragrance. 4. Cook the kidney beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of mustard before serving hot.