1 stephen ceideburg
1/2 teaspoon to 3/4 ts cayenne pepper
3 tablespoon mustard oil or light olive oil
1 lb fresh salmon or red snapper filet
1/2 cup broccoli florets
1/4 cup red bell pepper julienne
1/2 cup peeled, sliced carrots
1/4 cup petite peas, fresh or frozen
5 whole cloves
1 two-inch piece cinnamon stick, broken
2 green cardamom pods
1 bay leaf
1/2 cup finely chopped onion
2 teaspoon grated fresh ginger
1 tablespoon dijon-style mustard
4 tablespoon unflavored yogurt
1/2 teaspoon salt
2 teaspoon lemon juice
1 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.