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Even although marinating the fish whilst the rice cooks impart lots of flavors, you could marinate it up to 24 hours in advance for even greater punch. Rinsing the rice washes away the starches that can make it gummy. You can update the coconut milk with water or broth in case you choose, or alternative asparagus or broccoli for the okra if okra isn’t your thing. If you may locate it, replace four teaspoons tandoori masala for the spices on this recipe salmon to store time.
Ingredients
1 cup basmati rice
1½ cups light coconut milk
½ teaspoon salt
2 tablespoons canola oil
2 teaspoons grated ginger
1 teaspoon crushed garlic
1 teaspoon garam masala
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground fenugreek
½ teaspoon black pepper
¼ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
¾ cup plain yogurt
4 salmon fillets
⅔ pound okra
2 teaspoons canola oil
½ teaspoon garam masala
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped cilantro
1 teaspoon flaky sea salt
Preparation
Prepare the rice
To the June Pan, add the rice, coconut milk, and salt. Stir gently to combine, then spread the rice out in an even layer across the June Pan.
Bake the rice
Transfer the June Pan to the middle shelf of the June Oven. Cook 23 minutes, until the rice is tender and the coconut milk is absorbed. Do not open the June Oven door while cooking. June will notify you when the rice is ready. If the rice has not absorbed all the coconut milk, follow on-screen instructions to continue cooking.
Make the tandoori paste
While the rice cooks, combine the oil, ginger, garlic, garam masala, paprika, salt, coriander, fenugreek, pepper, turmeric, and cayenne in a large bowl to form the spice paste.
Ingredients
1 cup basmati rice
1½ cups light coconut milk
½ teaspoon salt
2 tablespoons canola oil
2 teaspoons grated ginger
1 teaspoon crushed garlic
1 teaspoon garam masala
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground fenugreek
½ teaspoon black pepper
¼ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
¾ cup plain yogurt
4 salmon fillets
⅔ pound okra
2 teaspoons canola oil
½ teaspoon garam masala
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped cilantro
1 teaspoon flaky sea salt
Preparation
Prepare the rice
To the June Pan, add the rice, coconut milk, and salt. Stir gently to combine, then spread the rice out in an even layer across the June Pan.
Bake the rice
Transfer the June Pan to the middle shelf of the June Oven. Cook 23 minutes, until the rice is tender and the coconut milk is absorbed. Do not open the June Oven door while cooking. June will notify you when the rice is ready. If the rice has not absorbed all the coconut milk, follow on-screen instructions to continue cooking.
Make the tandoori paste
While the rice cooks, combine the oil, ginger, garlic, garam masala, paprika, salt, coriander, fenugreek, pepper, turmeric, and cayenne in a large bowl to form the spice paste.
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