Ingredients
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
Preparation
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.
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.
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.
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.
