This gorgeous, aromatic bowl of goodness is a perfect example of why I always keep white fish fillets in my freezer. Once my fish is defrosted, Ashley Lonsdale's recipe comes together quickly with pantry and fridge all-stars: rice, curry powder, coconut milk, eggs. Don't skip the red onions! The pop of purple against the golden rice is pretty, yes, but the bit of bite they add makes the dish sing.
Emptying the freezer to melt this ice monster was a humbling experience - so many proteins to use another day, still unused and now freezer burned, not to mention multiples of items because I'd forgotten, say, that I already had two giant bags of shelled walnuts.
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