East: calcutta curried fish with crisp vegeta
Yield: 2 Servings S
Ingredients:
- 1/2 ts To 3/4 ts cayenne pepper
- 3 tb Mustard oil or light olive -oil
- 1 lb Fresh salmon or red snapper -filet
- 1/2 c Broccoli florets
- 1/4 c Red bell pepper julienne
- 1/2 c Peeled sliced carrots
- 1/4 c Petite peas fresh or frozen
- 5 Whole cloves
- 1 Two-inch piece cinnamon -stick broken
- 2 Green cardamom pods
- 1 Bay leaf
- 1/2 c Finely chopped onion
- 2 ts Grated fresh ginger
- 1 tb Dijon-style mustard
- 4 tb Unflavored yogurt
- 1/2 ts Salt
- 2 ts Lemon juice
Instructions:
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.
