This recipe features chunks of mako shark on top of Indian-style rice with cinnamon, bay leaf, mustard seed, clove and cilantro. You can leave the whole spices in the rice, but be wary of the cloves; they’re overwhelming if you bite into one.
- 1 1/2 cups basmati or other long-grain rice
- 2 1/4 cups water
- 2 cinnamon sticks
- 10 cloves
- 3 bay leaves
- 1/8 teaspoon turmeric
- 1 1/2 teaspoons salt
- 1 tablespoon butter
- 4 tablespoons cooking oil
- 2 teaspoons black or yellow mustard seeds
- 1/4 cup chopped, roasted, unsalted cashews
- 1 pound shark steak, about 1 inch thick, cut into 1-inch cubes
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 1/4 teaspoon fresh-ground black pepper
- 1/3 cup chopped cilantro or parsley
- 4 lemon wedges, for serving
1. 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.
2. 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.
3. 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.