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Foraging with Alexis Nikole Nelson.
The Maldivian dish called mas bai gave us the idea for this rich, fragrant one-pot fish and rice dish. For ease, we use curry powder instead of handful of individual spices to deliver both flavor and color. We cut the fish into small chunks and scatter them over the rice immediately after steaming; the rice’s residual heat gently cooks the fish so the pieces, even if small, remain moist and flavorful.
tablespoons neutral oil OR coconut oil
bunch cilantro, chopped, stems and leaves reserved separately
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