RED SNAPPER AND DUMPLINGS

Ingredients

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

Red Snapper

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

Method

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.