|
Ingredients
|
Quantity
|
|
Cayenne pepper
|
½ to ¾ tsp
|
|
Mustard oil or light olive oil
|
3 tbsp
|
|
Fresh salmon or red snapper – filet
|
1 pound
|
|
Broccoli florets
|
½ cup
|
|
Red bell pepper julienne
|
¼ cup
|
|
Carrots – peeled and sliced
|
½ cup
|
|
Petite peas – fresh frozen
|
¼ cup
|
|
Whole cloves
|
5
|
|
2” cinnamon stick , broken
|
1 piece
|
|
Green cardamom pods
|
2
|
|
Bay leaf
|
1
|
|
Finely chopped onion
|
½ cup
|
|
Grated fresh ginger
|
2 tsp
|
|
Dijon style mustard
|
1 tbsp
|
|
Plain yoghurt
|
4 tbsp
|
|
Salt
|
½ tsp
|
|
Lemon juice
|
2 tsp
|
|
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.
