one pot turmeric coconut rice

Hi Folks-

So this time of year I really starting craving something different for food. Fish is perfect because its light but I want something new, with new flavors. Fortunately many other people think this way as well so here’s a fabulous recipe from Ali Slagle from the NYT. I modified it slightly by adding fish which cooked perfectly making it lovely one pot meal. Turmeric coconut rice with white fish and greens. Simple enough for a week night and definitely part of a my meal rotation! If your not a fish person you could add tofu or cooked chicken or you know, just eat it and skip the protein!

One pot turmeric coconut rice with greens and white fish

  • 2 cups long-grain rice, such as jasmine or basmati (make sure to use white rice, cooking times are way off for brown rice)

  • ½ cup unsweetened coconut flakes

  • 1 tablespoon white or black sesame seeds

  • 2 tablespoons coconut oil

  • 1 scallion, thinly sliced, white and green parts separated

  • 1 teaspoon ground turmeric

  • ½ teaspoon black pepper, plus more as needed

  • 1 (14-ounce) can full-fat coconut milk

  • Pinch of saffron (optional, skipped because I didn’t have any)

  • Kosher salt

  • 1 medium bunch kale, spinach or Swiss chard (I used spinach)

  • ¾ pound cod or white fish, sliced thin (I used cod)

  • 1 lime

  • Handful of chopped cilantro


  1. Rinse rice until water runs clear. Drain and set aside.

  2. In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl. Wipe out the pot.

  3. In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and 1/2 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.

  4. Add the rice, coconut milk, saffron (if using), and 1 teaspoon salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.

  5. Once boiling, cover, turn the heat to low, and simmer for 10 minutes.

  6. As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the cod on top of the steaming rice and the greens on top of the rice in an even layer, cover, and cook until the rice is tender, 8 more minutes. Remove from heat and let sit, covered, 5 minutes.

  7. As rice rests, zest the lime and cut it into 4 wedges. Add 1/2 teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine. I must admit I forgot to zest the lime and it came out fine with just the juice.

  8. Gently stir the greens and fish into the rice using a spatula or fork, then divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over and sprinkle with cilantro.

Fish tomorrow:

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Alaskan Cod.

  • Shetland Salmon

  • Lemon sole

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

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