3 to 4 servings
Saute onion in oil about 2 minutes. Add curry and mix well. Add rice and broth and heat up until it boils. Reduce heat and cook covered about 20 minutes until the liquid is absorbed and the rice is done. Add fish, parsley or dill and heat up if needed. Garnish with egg slices before serving.
Easy and tasty. Try it with other white flesh fishes.
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