Red Snapper and Dumplings

 

2 3/4

cups Original Bisquick® mix

1/2

cup water

1 1/2

teaspoons curry powder

1/2

teaspoon garlic powder

1/2

teaspoon pepper

1

teaspoon salt

2

tablespoons vegetable oil

1

whole red snapper (1 to 1 1/2 pounds)

2

teaspoons seasoned salt

1/2

teaspoon garlic powder

3/4

cup vegetable oil

2

cups water

1

large tomato, chopped (1 cup)

1

medium bell pepper, chopped (1 cup)

1

medium onion, chopped (1/2 cup)

2

tablespoons butter or margarine

2

teaspoons salt

1 1/2

teaspoons curry powder

1/2

teaspoon ground coriander

1/2

teaspoon pepper

1/4

teaspoon ground cumin

2

cloves garlic, finely chopped

5

whole allspice

4

dried bay leaves

• 1 In large bowl, stir all Dumpling ingredients except for 1/2 teaspoon of the salt and the oil until dough forms. Place dough on surface sprinkled with Bisquick mix. Knead 10 times. Roll dough about 1/8 inch thick; cut into 1x3/4-inch rectangles.
• 2 Fill 5-quart or larger pot two-thirds full of water. Heat to boiling; stir in 1 tablespoon of the oil and remaining 1/2 teaspoon salt. Place half of the rectangles in boiling water, adding 1 or 2 at a time and stirring gently to keep separated; gently boil uncovered 20 minutes. Remove with slotted spoon; gently toss with half of the remaining 1 tablespoon oil. Repeat with remaining half of rectangles. Cover dumplings loosely with plastic wrap; set aside.
• 3 Wash fish; pat dry with paper towel. Stir together seasoned salt and garlic powder; rub mixture on outside and inside of fish. In 12- to 14-inch heavy skillet, heat oil over medium-high heat. Cook fish in oil 8 minutes, turning once, until fish flakes easily with fork and is medium dark brown on both sides. Remove fish; drain oil from skillet.
• 4 Heat same skillet over high heat; place fish in skillet. When fish begins to sizzle, add all remaining ingredients. Heat to boiling, stirring occasionally. Spoon mixture in skillet over fish; reduce heat to low. Cover and simmer 35 minutes, occasionally spooning sauce over fish. Spoon cooked dumplings into sauce in skillet. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes. Remove bay leaves.