Curried Rice With Smoked Trout
- 4 large eggs
- 1 1/2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 teaspoons curry powder
- 3 plum tomatoes, chopped
- 1 1/2 cups basmati rice
- Kosher salt and freshly ground pepper
- 1/4 cup chopped fresh cilantro
- 4 cups mixed greens or baby spinach
- Juice of 1/2 lemon
- 4 ounces smoked trout, flaked
Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a boil, then remove from the heat and let stand 10 minutes. Transfer to a bowl of ice water to cool.
Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and curry powder and cook, stirring frequently, until the onion softens, about 4 minutes. Add the tomatoes and rice and cook, stirring, until the tomatoes begin to soften, about 2 minutes. Add 2 1/2 cups water, 1/2 teaspoon salt, and pepper to taste. Bring to a simmer, then cover and reduce the heat to low; cook until most of the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Stir in the cilantro and season with salt and pepper.
Peel and quarter the eggs. Toss the mixed greens with the lemon juice, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the rice mixture among plates and top with the smoked trout and eggs. Serve with the salad.
Photograph by Christopher Testani
Recipe courtesy of Food Network Magazine
Recipe courtesy of Robert Irvine