Name: Curried Fish with Rice
Yield: Makes: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 teaspoon ground cumin; 1 teaspoon curry powder; 3 to 4 cans (6½ or 7 ounces each) canned salmon, preferably packed in water; 2 packages (10 ounces each) frozen chopped spinach, thawed; ½ teaspoon ground coriander; ½ teaspoon ground cardamom; 1 teaspoon ground cinnamon; ¼ teaspoon cayenne pepper; Salt and freshly ground black pepper; 4½ cups bottled clam juice or water; 2 cups long-grain white rice

Preparation info

Makes:
4
servings

Difficulty
Easy

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.

Ingredients

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

Method

Drain the spinach and the salmon separately.
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.
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

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Ingredients

Method

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