Name: Rice Bowls with Flaky Cod
Yield: 2 servings
Ingredients: 2 large eggs; 2 Tbsp. ghee or extra-virgin olive oil; 2 garlic cloves, crushed; 1 tsp. (or more) curry powder; ¾ cup basmati rice, rinsed, drained well; 2 5–6-oz. cod fillets; Kosher salt; ¼ cup whole-milk Greek yogurt; 1 talk celery, thinly sliced on a bias; ½ cup cilantro leaves with tender stems; Lime wedges (for serving)

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Photo by Chelsea Kyle, Food Styling by Susie Theodorou

Kedgeree, the traditional Anglo-Indian recipe that inspired this dish, often calls for smoked fish, but for a light weeknight meal, we prefer steaming fresh fish right on top of the rice.

Recipe notes