Recipe adapted from Food & Wine. Serves 4.
1-1/2 cups basmati or other long-grain rice
2 1/4 cups water
2 cinnamon sticks
3 bay leaves
1/8 tsp turmeric
1 1/2 tsp salt
1 tbsp butter
4 tbsp cooking oil
2 tsp black or yellow mustard seeds
1/4 cup chopped, roasted, unsalted cashews
1 1/2 lbs dogfish, cut into large “skewerable” pieces
1 tbsp lemon juice
3 cloves garlic, minced
1/4 tsp fresh-ground black pepper
1/3 cup chopped cilantro or parsley
4 lemon wedges, for serving
- Rinse the rice until the water runs clear.
- Place rice in a medium saucepan with the water, cinnamon sticks, cloves, bay leaves, turmeric, and 1 teaspoon of the salt. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes.
- Remove from the heat and let sit, without removing the lid, for 10 minutes.
- In a small frying pan, melt the butter with 2 tablespoons of the oil over moderately high heat. Add the mustard seeds and cook, stirring, until they begin to pop, about 30 seconds. Add the cashews; cook, stirring, for 30 seconds longer. Gently stir the cashew mixture into the rice with a fork.
- Heat a grill pan or large heavy frying pan over moderately high heat. Thread the fish onto four small skewers; rub with the remaining 2 tablespoons oil, the lemon juice, and garlic. Sprinkle with the remaining 1/2 teaspoon salt and the pepper.
- Cook the kabobs, turning, until just done, about 8 minutes.
- Add the cilantro to the rice and mound on plates. Top with the kabobs and serve with the lemon wedges.