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
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, 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.