Kedgeree, a traditional Anglo-Indian recipe, often calls for smoked fish, but for a light weeknight meal, substitute it with steaming fresh fish right on top of the rice.
2 large eggs
2 Tbsp. ghee or extra-virgin olive oil
1 small onion, chopped
1 tsp. (or more) curry powder
3/4 cup basmati rice, rinsed, drained well
2x 160g-170g cod fillets
Kosher salt
1/4 cup whole-milk Greek yogurt
1 stalk celery, thinly sliced on a bias
1/2 cup coriander leaves with tender stems
Lime wedges (for serving)
Cook eggs in a small saucepan of simmering water for 9 minutes. Transfer to a medium bowl of very cold water and let cool until just warm, about 3 minutes. Peel; set aside.
Meanwhile, melt ghee in a large saucepan over medium heat. Cook onion, tossing occasionally, until lightly browned, 4–5 minutes. Add curry powder, followed by rice and 300ml water. Bring to a simmer, cover, reduce heat to low, and cook until rice is nearly tender, about 15 minutes.
Season fish generously with salt and a pinch of curry powder, if desired. Lay fish over rice and continue to cook, covered, until rice is tender and fish flakes apart when poked with a finger or fork, 8–10 minutes.
Divide yogurt among bowls. Top with fish and rice. Halve eggs and arrange alongside. Top with celery and coriander. Serve with a lime wedge alongside.