Curried Fish with Rice from Monday-to-Friday Cookbook by Michele Urvater
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 ...
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Cooking tools:
- Stove
- Saucepan
- Wooden spoon
- Measuring spoon
- Measuring cup
Ingredients
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 2 cups long-grain white rice
- 4½ cups bottled clam juice or water
- Salt
- freshly ground black pepper
- 2 packages (10 ounces each) frozen chopped spinach, thawed
- 3 to 4 cans (6½ or 7 ounces each) canned salmon, preferably packed in water
- 2 tablespoons vegetable oil
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
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