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Rice Bowls with Flaky Cod

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Ingredients

2 large eggs

2 Tbsp. ghee or extra-virgin olive oil

2 garlic cloves, crushed

1 tsp. (or more) curry powder

¾ cup basmati rice, rinsed, drained well

2 5–6-oz. cod fillets

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)

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.