Smoked Salmon and Curried Rice Bowls with Raita
A one-pot meal of curry-spiced rice, sweet peas, and smoked salmon with a dollop of refreshing cucumber raita on top.
Yield: 4-5 servings
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 bunch of cilantro, stems and leaves separated and minced
  • 1.5 cups basmati rice
  • 1 tbsp butter
  • 2 tbsp extra virgin olive oil, divided
  • 1.5 tsp madras curry powder
  • 8 oz smoked salmon
  • 10 oz frozen peas
  • 2 baby cucumbers, finely chopped
  • 1 cup plain yogurt
  1. Rinse the rice and set aside.
  2. In a medium pot, heat the butter and 1 tbsp olive oil over medium-high heat. Once the butter has melted add in the onion and cook for 4-5 minutes. Add in ¾ of the minced garlic and the curry powder. Saute for 1 minute, or until fragrant.
  3. Stir in the rice, minced cilantro stems, and salt, to taste. Saute for 1 minute, stirring constantly. Add 3 cups of water and turn heat to high. Once the water is boiling, cover the rice mixture and reduce heat to low. Allow to simmer for 15-20 minutes, or until water has evaporated. Remove from the heat still covered and let sit for 5 minutes before fluffing with a fork. Stir in the peas, allowing them to thaw from the heat of the rice.
  4. While the rice is cooking, flake the smoked salmon. Stir into the rice once it is done cooking.
  5. In a separate medium bowl, stir together the cucumber, yogurt, minced cilantro leaves, remaining garlic, and 1 tbsp olive oil.
  6. Serve smoked salmon rice with dollops of raita on top.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at