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edenfallingPicture time!
. 
1. potatoes frying in olive oil
2. other curry ingredients
. 
3. potatoes plus carrots, garlic, and curry paste
4. plus coconut milk, bok choy, sugar, and lime zest (this was cooked with a lime leaf)
. 
5. flour for breading catfish
6. catfish frying
. 
7. curry portioned for dinner and storage
8. catfish portioned for dinner and storage
. 
9. the finished meal (before I ditched the lime)
10. the finished meal plus a drink :)
The things Blue Apron assumes you have are: several plates, paper towels for blotting wet fish, a cutting board, a can opener, a good knife, a zester, a carrot peeler, a measuring cup, a teaspoon (I did not bother to measure my olive oil this carefully), a pan with high sides (or a big pot), a frying pan of decent size, access to clean water, olive oil, salt, and black pepper.
The ingredients Blue Apron provides are: two catfish fillets, ~1lb Yukon Gold potatoes, 1 can (13.5oz) coconut milk, some bok choy, some carrots, some garlic cloves, 1 lime, cilantro (I didn't use this), 3 Tbsp rice flour, 1 lime leaf, 2 Tbsp red curry paste, and 1 Tbsp white sugar.
The curry recipe is as follows:
1. Clean and prep all the vegetables.
2. Zest the lime.
3. Cook potatoes in olive oil for ~15 minutes. (This is a lie. It will take more like 25 minutes.) Season them with salt and pepper at some point in this process.
4. Add the carrots, garlic, and curry paste (to taste). You can add more olive oil if you need to make everything mix well. Cook ~2 minutes.
5. Add the coconut milk, bok choy, sugar, lime leaf, and 1/4 cup water. Cook for another ~15 minutes, maybe less if you like your vegetables fimer.
6. When you have turned off the heat, remove the lime leaf and mix in lime zest instead. Add more salt and pepper if you want.
During the times the curry is cooking, you will be doing two other things! While you soften/brown the potatoes:
1. Cook the two lime halves (cut sides down) in olive oil for ~3 minutes, until charred.
2. Set them aside somewhere until you serve the meal.
3. Clean the frying pan; you will need it again.
While you cook down the coconut milk, etcetera:
1. Clean the catfish and pat it dry.
2. Season both sides of each fillet with salt and pepper.
3. Put the rice flour on a plate.
4. Cover one side of each fillet in flour.
5. Cook the fish (flour side DOWN) in olive oil for ~6 minutes.
6. Flip, then cook another ~3 minutes.
If you time it right, your curry and fish should be done at about the same time. Put the curry in a bowl, drop the fish on top, add a lime, and you are good to go. :)
Blue Apron claims this serves two. I am pretty sure it produces four portions of curry and three portions of fish, but eh, to each their own.
[[original Tumblr post, for when the embedded images inevitably break]]
. 1. potatoes frying in olive oil
2. other curry ingredients
. 3. potatoes plus carrots, garlic, and curry paste
4. plus coconut milk, bok choy, sugar, and lime zest (this was cooked with a lime leaf)
. 5. flour for breading catfish
6. catfish frying
. 7. curry portioned for dinner and storage
8. catfish portioned for dinner and storage
. 9. the finished meal (before I ditched the lime)
10. the finished meal plus a drink :)
The things Blue Apron assumes you have are: several plates, paper towels for blotting wet fish, a cutting board, a can opener, a good knife, a zester, a carrot peeler, a measuring cup, a teaspoon (I did not bother to measure my olive oil this carefully), a pan with high sides (or a big pot), a frying pan of decent size, access to clean water, olive oil, salt, and black pepper.
The ingredients Blue Apron provides are: two catfish fillets, ~1lb Yukon Gold potatoes, 1 can (13.5oz) coconut milk, some bok choy, some carrots, some garlic cloves, 1 lime, cilantro (I didn't use this), 3 Tbsp rice flour, 1 lime leaf, 2 Tbsp red curry paste, and 1 Tbsp white sugar.
The curry recipe is as follows:
1. Clean and prep all the vegetables.
2. Zest the lime.
3. Cook potatoes in olive oil for ~15 minutes. (This is a lie. It will take more like 25 minutes.) Season them with salt and pepper at some point in this process.
4. Add the carrots, garlic, and curry paste (to taste). You can add more olive oil if you need to make everything mix well. Cook ~2 minutes.
5. Add the coconut milk, bok choy, sugar, lime leaf, and 1/4 cup water. Cook for another ~15 minutes, maybe less if you like your vegetables fimer.
6. When you have turned off the heat, remove the lime leaf and mix in lime zest instead. Add more salt and pepper if you want.
During the times the curry is cooking, you will be doing two other things! While you soften/brown the potatoes:
1. Cook the two lime halves (cut sides down) in olive oil for ~3 minutes, until charred.
2. Set them aside somewhere until you serve the meal.
3. Clean the frying pan; you will need it again.
While you cook down the coconut milk, etcetera:
1. Clean the catfish and pat it dry.
2. Season both sides of each fillet with salt and pepper.
3. Put the rice flour on a plate.
4. Cover one side of each fillet in flour.
5. Cook the fish (flour side DOWN) in olive oil for ~6 minutes.
6. Flip, then cook another ~3 minutes.
If you time it right, your curry and fish should be done at about the same time. Put the curry in a bowl, drop the fish on top, add a lime, and you are good to go. :)
Blue Apron claims this serves two. I am pretty sure it produces four portions of curry and three portions of fish, but eh, to each their own.
[[original Tumblr post, for when the embedded images inevitably break]]
(no subject)
Date: 2017-06-09 03:24 am (UTC)(no subject)
Date: 2017-06-09 03:50 am (UTC)(no subject)
Date: 2017-06-09 04:51 am (UTC)Most restaurants serve too much food per person for my taste; I bet Blue Apron is doing the same so people won't feel they didn't get their money's worth.
(no subject)
Date: 2017-06-09 09:09 pm (UTC)