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. 

INGREDIENTS

  • 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)

METHOD

  1. 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.
  2. 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.
  3. 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.
  4. 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.

 

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