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Source: Food and Wine Quick from Scratch

Shark Kabobs over Spiced Cashew Rice
Chunks of mako shark perch atop Indian-style rice redolent of cinnamon, bay leaf, mustard seed, clove, and cilantro - a tantalizing combination that’s heady but not hot.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 26 minutes
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1 1/2 cups basmati rice
2 1/4 cups water
2 cinnamon sticks
10 whole cloves
3 bay leaves
1/8 teaspoon ground turmeric
1 1/2 teaspoons salt
1 tablespoon butter
4 tablespoons cooking oil
2 teaspoons yellow mustard seed
1/4 cup cashews, chopped
1 1/2 pounds shark steaks, about 1-inch thick, cut into 1-inch cubes
1 tablespoon fresh lemon juice
3 garlic cloves, minced
1/4 teaspoon fresh ground black pepper
1/3 cup cilantro, or parsley, chopped
4 Lemon wedges, for serving

Rinse the rice until the water runs clear. Put the 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 shark 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 shark kabobs and serve with the lemon wedges.

Wine Recommendation: Try matching this aromatic preparation with that most aromatic of all whites, gewurztraminer. Look for a bottle from Alsace or a slightly less acidic version from California.

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