Curried Rice With Smoked Trout

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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.

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