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Source: Rice

Snapper Pulau with Cilantro
A blend of warm spices ready to overtake your senses.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 35 minutes
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12 green pods cardamom
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 1/2 teaspoons black peppercorns
1/4 teaspoon whole cloves
1/4 teaspoon ground nutmeg
3 tablespoons Crisco® Vegetable Oil
1 1/4 pounds red snapper, scrod or cod fillets
2 tablespoons unsalted butter
1 large onion, halved lenghtwise
2 teaspoons fresh ginger, grated and peeled
1 jalapeno, or hot chile pepper
2 garlic cloves garlic cloves, minced
1 cinnamon sticks
2 cups basmati rice
4 cups fish broth, or 2 cups bottled clam juice mixed with 2 cups of water
1 1/2 teaspoons salt
5 ripe peeled plum tomatoes, cored, seeded and cut into 1/2 inch pieces
1/2 cup chopped fresh cilantro, plus additional for garnish

Prepare the Garam masala: Heat a medium-size skillet over medium heat. Add the caedamom and toast, stirring often for about 2 minutes, or until lightly browned and fragrant. Transfer to a plate and cool. Split the pods and remove the seeds, discarding the pods.

In the same skillet toast the coriander seeds, cumin seeds, peppercorns, and cloves over medium heat, stirring often for 2 to 3 minutes, or until slightly browned and fragrant. Transfer to a cool plate.

In a spice grinder or with mortar and pestal, combine the toasted spices and nutmeg and process and grind until finely ground. Reserve 1 1/2 teaspoons of garam masala and seal the remainder in a tightly sealed jar in a cool, dark place.

In a 5-quart heavy-bottomed Dutch oven or casserole, heat 2 tablespoons of oil over medium -high heat. Working in batches if necessary, add the fish without crowding the pan and cook, turning once for about 4 minutes, or until lightly browned. Transfer fish to a plate and set aside.

In the same casserole, melt the butter with remaining oil. Add the onion, ginger, jalapeno, garlic and cinnamon and cook, about 5 minutes, or until onion is golden and softened. Add thr reserve garam masala and stir for 1 minute. Add the rice and stir for another minute. Add the broth and clam juice mixture and salt and bring to a boil over high heat, scraping any brown bits on the bottom of the casserole. Reduce the heat to low, cover and simmer for 15 minutes, or until rice is almost tender.

Stir in the tomatoes, cilantro and fish. Cover, and cook for 2 minutes. Remove the casserole from the heat and let stand, covered for about 5 minutes, or until all the liquid has been absorbed and the rice is tender. Remove the cinnamon stick and garnish with fresh cilantro. Serve immediately.

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