Instructions

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, melt ghee 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.