East: Calcutta Curried Fish with Crisp Vegeta
| Yield: | 2 Servings |
| Categories: | Fish, Indian |
| 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 |
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