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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: West Indian Kedgeree (Coconut Curry Rice w/Cod)   
    Categories: Seafood, Rice, Vegetables, Curry, Citrus   
         Yield: 4 servings   
       
       3/4 lb Cod fillets; in 1" pieces   
              Salt & fresh ground pepper   
         1 c  Basmati rice   
         1 md Red onion; thin sliced   
         2 tb Extra-virgin olive oil   
         1 tb Carribean curry powder   
         1 c  Unsweetened coconut milk   
              ½ c  frozen peas   
         2 lg Eggs   
              Thin sliced scallions & lime   
              - wedges; garnish   
       
     Season the cod generously with salt and pepper on all   
     sides. Refrigerate until ready to use.   
        
     Rinse the rice until the water runs clear. Drain and set   
     aside.   
        
     Reserve a small handful of onion for garnishing. Heat a   
     large sauté pan or high-sided skillet over medium. Add   
     the olive oil and swirl to coat the pan. Add the curry   
     powder and allow to bloom in the oil, stirring, for 15   
     seconds, then add the onion and season with salt and   
     pepper. Cook, stirring often, for 4 to 5 minutes, until   
     softened with some golden brown edges.   
        
     Add the rice and stir for 1 minute, until thoroughly   
     coated in the spice mixture and toasted. Stir in the   
     coconut milk and ¾ cup water and bring to a boil. Season   
     with salt and pepper, cover, adjust heat to low and   
     simmer for 5 minutes.   
        
     Add the cod in a single layer followed by the frozen   
     peas. Cover and cook for 8 to 10 minutes, until all the   
     liquid is absorbed and the cod is just cooked through.   
     Turn off the heat and let steam for 5 minutes.   
        
     While the rice steams, boil the eggs: Bring a small pot   
     of water to a boil. Gently lower the eggs into the   
     water, adjust heat to maintain a simmer and simmer for 9   
     minutes. Run under cold water, peel and quarter the   
     eggs.   
        
     Fluff the rice with a fork. Garnish with the jammy eggs,   
     sliced scallions, reserved red onions and a generous   
     squeeze of lime juice.   
        
     By: Ashley Lonsdale   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
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