East: Calcutta Curried Fish with Crisp Vegetables
Yield
2 servingsPrep
40 minCook
40 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
cayenne pepper
to 3/4 ts |
|
| 3 | tablespoons |
mustard oil
or olive oil |
* |
| 1 | pound |
salmon fillets
fresh, or red snapper |
|
| ½ | cup |
broccoli florets
|
|
| ¼ | cup |
sweet red bell peppers
julienned |
|
| ½ | cup |
carrots
sliced, peeled |
|
| ¼ | cup |
green peas
petite, fresh or frozen |
|
| 5 | each |
cloves
whole |
*
|
| 1 | each |
cinnamon
two-inch stick, broken |
*
|
| 2 | each |
cardamom pods
green |
*
|
| 1 | each |
bay leaves
|
*
|
| ½ | cup |
onions
finely chopped |
|
| 2 | teaspoons |
ginger
fresh, grated |
|
| 1 | tablespoon |
dijon mustard
|
|
| 4 | tablespoons |
yogurt
unflavored |
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
lemon juice
|
|
| 1 | x |
mint leaves
fresh, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
cayenne pepper
to 3/4 ts |
|
| 45 | ml |
mustard oil
or olive oil |
* |
| 453.6 | g |
salmon fillets
fresh, or red snapper |
|
| 118 | ml |
broccoli florets
|
|
| 59 | ml |
sweet red bell peppers
julienned |
|
| 118 | ml |
carrots
sliced, peeled |
|
| 59 | ml |
green peas
petite, fresh or frozen |
|
| 5 | each |
cloves
whole |
*
|
| 1 | each |
cinnamon
two-inch stick, broken |
*
|
| 2 | each |
cardamom pods
green |
*
|
| 1 | each |
bay leaves
|
*
|
| 118 | ml |
onions
finely chopped |
|
| 1E+1 | ml |
ginger
fresh, grated |
|
| 15 | ml |
dijon mustard
|
|
| 6E+1 | ml |
yogurt
unflavored |
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
lemon juice
|
|
| 1 | x |
mint leaves
fresh, for garnish |
*
|
Directions
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.
