East: calcutta curried fish with crisp vegetables

Yield: 2 servings

Measure Ingredient
Stephen Ceideburg
½ teaspoon To 3/4 ts cayenne pepper
3 tablespoons Mustard oil or light olive oil
1 pounds Fresh salmon or red snapper filet
½ cup Broccoli florets
¼ cup Red bell pepper julienne
½ cup Peeled, sliced carrots
¼ cup Petite peas, fresh or frozen
5 Whole cloves
1 Two-inch piece cinnamon stick, broken
2 Green cardamom pods
1 Bay leaf
½ cup Finely chopped onion
2 teaspoons Grated fresh ginger
1 tablespoon Dijon-style mustard
4 tablespoons Unflavored yogurt
½ teaspoon Salt
2 teaspoons Lemon juice
Fresh mint leaves for garnish

This bountiful combination of fish, simmered with plenty of fresh vegetables, comes from the bay of Bengal. The whole spices used in the recipe are not meant to be eaten; remove them just before serving.

Combine cayenne and tablespoon of the oil and rub over fish. Cover and marinate for 15 minutes. Meanwhile, combine broccoli, bell pepper, carrots and peas in a steamer over boiling water. Steam until crisp-tender, about 4 minutes.

Heat remaining 2 tablespoons oil in a large, heavy skillet over medium-high heat. Add cloves, cinnamon, cardamom and bay leaf. Cook, stirring until fragrant, about 1 minute. Add onion and ginger; cook until onion is soft, about 3 minutes. Add fish in single layer. Stir in mustard. Cook for about 1 minute per side. Stir in yogurt and salt. Simmer over low heat stirring constantly, for 3 or 4 minutes.

Mix in steamed vegetables. Transfer fish into a heated serving platter. Spoon sauce and vegetables over. Sprinkle with lemon juice and mint leaves.

PER SERVING (4 servings): 260 calories 25 g protein, 7 g carbohydrate, 15 g fat (2 g saturated), 60 mg cholesterol, 428 mg sodium, 2 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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