Name: East: Calcutta Curried Fish with Crisp Vegeta
Ingredients: Stephen Ceideburg; 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; Fresh mint leaves for garnish

CATEGORY	CUISINE	TAG	YIELD
Seafood	Indian	Indian, Fish	2	Servings

INGREDIENTS

		Stephen Ceideburg
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
		Fresh mint leaves for garnish

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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