Curried rice with smoked trout
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 427, total fat 13 G., saturated fats G., proteins 20 G., carbohydrates 58 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 427, total fat 13 G., saturated fats G., proteins 20 G., carbohydrates 58 G., fiber G., cholesterol mg, sodium mg, sugar G.
Curried rice with smoked trout - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large eggs
- 1.5 tbsp. l. olive oil
- 1 small onion, finely chopped
- 2 tsp curry powder
- 3 plum tomatoes, chop finely
- 1.5 tbsp. basmati rice
- Coarse salt and freshly ground pepper
- 1/4 cup finely chopped fresh cilantro
- 4 cups chopped mixed lettuce or baby spinach
- Juice of 1/2 lemon
- 120 g smoked trout, separated into fibers
We recommend
Recipes with similar ingredients: eggs, onions, curry, plum tomatoes, basmati rice, cilantro, salad mix, spinach, lemon, trout
Cooking the dish according to the recipe:
- Place the eggs in a medium saucepan and cover with water by 5 cm. Bring to a boil, then remove from the heat and let sit for 10 minutes. Place in a bowl of melted water and cool completely.
- Meanwhile, in a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the onion and curry seasoningCook, stirring constantly, until the onion is soft, about 4 minutes. Add the tomatoes and rice and cook for 2 minutes.
Add 2.5 cups water, 1/2 teaspoon salt, and pepper to taste. Bring the mixture to a boil, then cover and reduce heat to low; cook until most of the liquid is absorbed by the rice, about 15 minutes. Remove the pan from the stove and let the rice sit, covered, for 5 minutes. Stir in the cilantro and season with salt and pepper. - Peel the eggs and cut into quarters. In a bowl, toss the lettuce leaves with lemon juice and the remaining 1/2 tablespoon of olive oil. Season the salad with salt and pepper to taste. Divide the rice among plates and top with smoked onion. trout and eggs. Serve with salad.
Categories:
Similar recipes
