Red Snapper and Dumplings

Ingredients

• 0.5 cup water 
• 1.5 teaspoons curry powder 
• 0.5 teaspoon garlic powder 
• 0.5 teaspoon pepper 
• 1 teaspoon salt 
• 2 tablespoons vegetable oil 
• 1 pounds snapper whole red
• 2 teaspoons lawry's seasoned salt 
• 0.5 teaspoon garlic powder 
• 0.8 cup vegetable oil 
• 2 cups water 
• 1 cup tomatoes chopped
• 1 cup bell pepper chopped
• 0.5 cup onion chopped
• 2 tablespoons butter 
• 2 teaspoons salt 
• 1.5 teaspoons curry powder 
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon pepper 
• 0.3 teaspoon ground cumin 
• 2 cloves garlic finely chopped
• 5  allspice whole
• 4  bay leaves dried
• 2.8 cups frangelico 

Equipment

• bowl
• frying pan
• paper towels
• pot
• plastic wrap
• slotted spoon

Directions

1. In large bowl, stir all Dumpling ingredients except for 1/2 teaspoon of the salt and the oil until dough forms.
2. Place dough on surface sprinkled with Bisquick mix. Knead 10 times.
3. Roll dough about 1/8 inch thick; cut into 1x3/4-inch rectangles.
4. Fill 5-quart or larger pot two-thirds full of water.
5. Heat to boiling; stir in 1 tablespoon of the oil and remaining 1/2 teaspoon salt.
6. 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.
7. 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.
8. 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.
9. Remove fish; drain oil from skillet.
10. Heat same skillet over high heat; place fish in skillet. When fish begins to sizzle, add all remaining ingredients.
11. 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.
12. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes.
13. Remove bay leaves.