Curried Fish with Crisp Vegetables

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 before serving.

Ingredients:

1 lb salmon or red snapper filets
1/2 cup chopped onion
1/2 cup broccoli florets
1/2 cup sliced carrots
1/4 cup red bell pepper, julienned
1/4 cup peas
3 tsb mustard oil or light olive oil
5 whole cloves
1 cinnamon stick (2”), broken
2 green cardamom pods
1 bay leaf
2 tsp grated fresh ginger
1 tbsp dijon-style mustard
4 tbsp plain yoghurt
1/2 tsp cayenne pepper
1/2 tsp salt
2 tsp lemon juice
fresh mint leaves for garnish

Preparation:

Combine cayenne and tablespoon of the oil and rub over fish. Cover and marinate for 15 minutes.

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 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. Remove cardamom pods.

Add fish in single layer. Stir in mustard. Cook for about 1 minute per side. Stir in yoghurt 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.