Kedgeree, the traditional Anglo-Indian recipe that inspired this dish, often calls for smoked fish, but for a light weeknight meal, we prefer steaming fresh fish right on top of the rice.
Recipe information
Yield
2 servings
Ingredients
Preparation
Step 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.
Step 2
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.
Step 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.
Step 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.
