MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: West Indian Kedgeree (Coconut Curry Rice w/Cod)
Categories: Seafood, Rice, Vegetables, Curry, Citrus
Yield: 4 servings

3/4 lb Cod fillets; in 1" pieces
Salt & fresh ground pepper
1 c Basmati rice
1 md Red onion; thin sliced
2 tb Extra-virgin olive oil
1 tb Carribean curry powder
1 c Unsweetened coconut milk
½ c frozen peas
2 lg Eggs
Thin sliced scallions & lime
- wedges; garnish

Season the cod generously with salt and pepper on all
sides. Refrigerate until ready to use.

Rinse the rice until the water runs clear. Drain and set
aside.

Reserve a small handful of onion for garnishing. Heat a
large sauté pan or high-sided skillet over medium. Add
the olive oil and swirl to coat the pan. Add the curry
powder and allow to bloom in the oil, stirring, for 15
seconds, then add the onion and season with salt and
pepper. Cook, stirring often, for 4 to 5 minutes, until
softened with some golden brown edges.

Add the rice and stir for 1 minute, until thoroughly
coated in the spice mixture and toasted. Stir in the
coconut milk and ¾ cup water and bring to a boil. Season
with salt and pepper, cover, adjust heat to low and
simmer for 5 minutes.

Add the cod in a single layer followed by the frozen
peas. Cover and cook for 8 to 10 minutes, until all the
liquid is absorbed and the cod is just cooked through.
Turn off the heat and let steam for 5 minutes.

While the rice steams, boil the eggs: Bring a small pot
of water to a boil. Gently lower the eggs into the
water, adjust heat to maintain a simmer and simmer for 9
minutes. Run under cold water, peel and quarter the
eggs.

Fluff the rice with a fork. Garnish with the jammy eggs,
sliced scallions, reserved red onions and a generous
squeeze of lime juice.

By: Ashley Lonsdale

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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