Shark Kabobs over Spiced Cashew Rice

Shark Kabobs over Spiced Cashew Rice
Photo by © Melanie Acevedo

Ingredients

  • 1 ½ teaspoons salt
  • 1/8 teaspoon turmeric
  • 3 bay leaves
  • 1 ½ pounds shark steak, about 1 inch thick, cut into 1-inch cubes
  • 2 cinnamon sticks
  • 1 ½ cups basmati or other long-grain rice
  • ¼ cup chopped, roasted, unsalted cashews
  • + 10 more ingredients
    • 2 teaspoons black or yellow mustard seeds
    • 4 tablespoons cooking oil
    • 1 tablespoon butter
    • 1/3 cup chopped cilantro or parsley
    • 2 ¼ cups water
    • 4 lemon wedges, for serving
    • ¼ teaspoon fresh-ground black pepper
    • 3 cloves garlic, minced
    • 1 tablespoon lemon juice
    • 10 cloves

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...

View full recipe at My Recipes

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