• basmati rice 2 cups white basmati rice, rinsed thoroughly
  • curry powder 3 tablespoons curry powder
  • eggs 4 hard boiled eggs, quartered
  • extra-virgin olive oil 1/4 cup plus three tablespoons extra virgin olive oil
  • fish 2 pounds smoked fish, such as whitefish, skinless, flesh deboned
  • fresh dill 1 tablespoon chopped fresh dill
  • garlic 4 cloves garlic, thinly sliced
  • kosher salt kosher salt to taste
  • milk 1 1/2 cups milk
  • scallions 2 scallions, thinly sliced
  • white wine vinegar 1 teaspoon white wine vinegar, or to taste
  • yellow onion 1 large yellow onion, finely chopped
  • yogurt 1 cup yogurt
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How to make it

  1. If time allows, soak the rice in a bowl of fresh cold water for 30 minutes, then drain.
  2. In a large (3 quart) saucepan, heat 1/4 cup of olive oil over medium-high heat until shimmering.
  3. Add the onion and cook until golden and soft, 5-8 minutes.
  4. Add the garlic when the onions are nearly finished cooking.
  5. Add the curry powder and stir well to combine, cooking for a minute longer.
  6. Add the rice and stir well to coat in the oil (add a bit more if necessary).
  7. Add the milk and 1 1/2 cups water and bring to a simmer. Taste and season the liquid generously with salt. Cover and cook for 15-20 minutes, until the liquid is absorbed, then turn off the heat and allow to steam while preparing the remaining ingredients.
  8. Portion the rice into bowls and place a serving of fish on top of each. Lay the hard boiled egg quarters around it, spoon a dollop of yogurt sauce, and finish with a scatter of scallions.