Curried Fish with Rice

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

An amalgam of hot and mellow spices transforms a plain mix of dry rice, frozen spinach, and canned salmon into an exotic supper. If you have enough time to shop for the fresh ingredients, serve it with a sliced red pepper and scallion salad.


  • 2 packages (10 ounces each) frozen chopped spinach, thawed
  • 3 to 4 cans (6½ or


  1. Drain the spinach and the salmon separately.
  2. Heat the oil in a large saucepan over medium heat. Add the spices and stir-fry for a few seconds to release their aroma. Add the spinach and stir-fry just to heat it up, about 1 minute.
  3. Add the rice and clam juice and stir to combine. Bring the liquid to a simmer. Cover the pan and simmer over low heat until t