Subj : 100 Easy Dinners - 57
To   : All
From : Dave Drum
Date : Tue Dec 03 2024 05:33 pm

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
  
  Uncle Dirty Dave's Archives
 
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.... The hardest part of being a vegan is rising at 4 o'clock to milk the
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