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Coconut-Curry Rice with Salmon and Cilantro
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.
4
Servings
40 minutes
15 minutes active
Ingredients
-
3
tablespoons neutral oil OR coconut oil
-
1
bunch cilantro, chopped, stems and leaves reserved separately
Pardon the interruption
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GET DIGITAL & PRINTThis recipe could be good, but needs to be reworked by the Milk Street team.
As Sarah F. wrote, this definitely needs salt prior to the last step as indicated in the original recipe. The picture shows salmon that is definitely larger than the 1/2" described in the recipe. The residual heat was not enough to cook the salmon, so I threw the pan under the broiler for a minute or two. Also, my rice came out slightly undercooked. It would probably benefit from another 2-4 Tbsp of water.
I loved the process..totally agree with comments about salt and next time will try adding a little fish sauce with the liquid ingredients. @Nabeel --my salmon pieces did not cook from the steam either but when I folded them into the hot rice they quickly cooked and were moist yet retained their fullness.
Does anyone know if I can freeze left overs?
Thanks Milk Street--this was something new for me
This was really good! Per the other comments, I doubled the ginger and curry powder and added a tsp of salt with the rice. I also substituted some of the water for chicken broth and put some chili garlic sauce on the table for everyone to add into their individual bowls. Though I changed a lot of the flavoring, the technique in the recipe is exactly what I was looking for. It was a super simple meal that I will definitely be making again.
I love the cooking method for the fish in this recipe. I definitely recommend adding salt to this recipe before the rice cooks. It's way too late to season at the end. Added lime juice for a pop as it was a little flat. Would bump up the curry next time as well.