Coconut-Curry Rice With Salmon And Cilantro
One pot of coconut curry rice with salmon steamed right on top. Fewer dishes, more smugness.
Ingredients
- 3 tbspneutral oil OR coconut oil
- 1 bunchcilantrochopped, stems and leaves reserved separately
- 2½ teaspoons curry powder
- 2 tspfinely grated fresh ginger
- 1½ cups long-grain white ricerinsed and drained
- 1 cupcoconut milk
- Kosher salt and ground black pepper
- 8 ozskinless salmon fillet OR tuna steakcut into ½-inch pieces
Optional garnish
- Lime wedges OR chopped Fresno or jalapeño chilies OR toasted unsweetened coconut OR a combination
Instructions
- In a large saucepan, cook the oil, cilantro stems, curry powder and ginger, stirring, until sizzling and fragrant. The stems have more flavor than the leaves. Don't you dare throw them out.
- Stir in the rice, coconut milk and 1¼ cups water, and bring to a simmer.
- Cover, turn the heat to low and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Lid stays on. Peeking lets the steam out, and the steam is doing all the work.
- Uncover and scatter the fish over the rice. Cover again, take the pot off the heat and let it stand for 8 minutes.
- Fluff the rice with a fork, folding in the fish. Stir in the cilantro leaves and season with salt and pepper.
Kitchen's closed If any rice stuck to the bottom of the pot, that's the cook's portion. Eat it standing up. You earned it.