Rice Bowls with Flaky Cod March 17, 2020
Kedgeree, a traditional Anglo-Indian recipe, often calls for smoked fish, but for a light weeknight meal, we prefer steaming fresh fish right on top of the rice! Check out the original recipe here.
- 2 large eggs
- 2 Tbsp extra-virgin olive oil
- 1 tsp. (or more) curry powder
- 2 garlic cloves, crushed
- ¾ cup basmati rice, rinsed, drained well
- Kosher salt
- ¼ cup whole-milk Greek yogurt
- 1 talk celery, thinly sliced on a bias
- ½ cup cilantro leaves with tender stems
- Lime wedges (for serving)
- Cook eggs in a small saucepan of simmering water for 9 minutes. Transfer to a medium bowl of very cold water and let cool until just warm, about 3 minutes. Peel; set aside.
- Meanwhile, heat oil in a large saucepan over medium heat. Cook garlic, tossing occasionally, until lightly browned, 4–5 minutes. Add curry powder, followed by rice and 1¼ cups water. Bring to a simmer, cover, reduce heat to low, and cook until rice is nearly tender, about 15 minutes.
- Season fish generously with salt and a pinch of curry powder, if desired. Lay fish over rice and continue to cook, covered, until rice is tender and fish flakes apart when poked with a finger or fork, 8–10 minutes.
- Divide yogurt among bowls. Top with fish and rice. Halve eggs and arrange alongside. Top with celery and cilantro. Serve with a lime wedge alongside.