Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 teaspoon to 3/4 teaspoon cayenne pepper

  3. 3 tablespoons mustard oil or light olive -- oil

  4. 1 pound fresh salmon or red snapper -- filet

  5. 1/2 cup broccoli florets

  6. 1/4 cup red bell pepper julienne

  7. 1/2 cup peeled -- sliced carrots

  8. 1/4 cup petite peas -- fresh or frozen

  9. 5 whole cloves

  10. 1 two-inch piece cinnamon -- stick, broken

  11. 2 green cardamom pods

  12. 1 bay leaf

  13. 1/2 cup finely chopped onion

  14. 2 teaspoons grated fresh ginger

  15. 1 tablespoon Dijon-style mustard

  16. 4 tablespoons unflavored yogurt

  17. 1/2 teaspoon salt

  18. 2 teaspoons lemon juice

  19. fresh mint leaves for -- garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.


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