West Indian Kedgeree Coconut Curry Rice With Cod
Ingredients
- 3/4 pound cod fillets, cut into 1-inch pieces
- Salt and freshly ground black pepper
- 1 cup basmati rice
- 1 medium red onion, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon curry powder, preferably Caribbean
- 1 cup unsweetened coconut milk
- 1/2 cup frozen peas
- 2 large eggs
- Thinly sliced scallions and lime wedges, for garnishing
Instructions
West Indian Kedgeree (Coconut Curry Rice With Cod) serves 4 original recipe by cooking.nytimes.com.
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