Saltie Sandwich Shop'S Kedgeree Recipe

• 2 cups white basmati rice, rinsed thoroughly
• 1/4 cup plus three tablespoons extra virgin olive oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, thinly sliced
• kosher salt to taste
• 3 tablespoons curry powder
• 1 1/2 cups milk
• 2 pounds smoked fish, such as whitefish, skin removed, flesh deboned
• 4 hard boiled eggs, quartered
• 1 cup yogurt
• 2 scallions, thinly sliced
• 1 tablespoon chopped fresh dill
• 1 teaspoon white wine vinegar, or to taste

1. If time allows, soak the rice in a bowl of fresh cold water for 30 minutes, then drain.
2. In a large (3 quart) saucepan, heat 1/4 cup of olive oil over medium-high heat until shimmering. Add the onion and cook until golden and soft, 5-8 minutes. Add the garlic when the onions are nearly finished cooking.
3. Add the curry powder and stir well to combine, cooking for a minute longer. Add the rice and stir well to coat in the oil (add a bit more if necessary).
4. Add the milk and 1 1/2 cups water and bring to a simmer. Taste and season the liquid generously with salt. Cover and cook for 15-20 minutes, until the liquid is absorbed, then turn off the heat and allow to steam while preparing the remaining ingredients.
5. Portion the rice into bowls and place a serving of fish on top of each. Lay the hard boiled egg quarters around it, spoon a dollop of yogurt sauce, and finish with a scatter of scallions.

white basmati rice, three, yellow onion, garlic, kosher salt, curry powder, milk, fish, eggs, yogurt, scallions, dill, white wine vinegar

Taken from www.seriouseats.com/recipes/2012/10/saltie-sandwich-shops-kedgeree.html (may not work)