Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg -stick, broken
1/2 ts To 3/4 ts cayenne pepper 2 Green cardamom pods
3 tb Mustard oil or light olive 1 Bay leaf
-oil 1/2 c Finely chopped onion
1 lb Fresh salmon or red snapper 2 ts Grated fresh ginger
-filet 1 tb Dijon-style mustard
1/2 c Broccoli florets 4 tb Unflavored yogurt
1/4 c Red bell pepper julienne 1/2 ts Salt
1/2 c Peeled, sliced carrots 2 ts Lemon juice
1/4 c Petite peas, fresh or frozen Fresh mint leaves for
5 Whole cloves -garnish
1 Two-inch piece cinnamon

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.

PER SERVING (4 servings): 260 calories 25 g protein, 7 g
carbohydrate, 15 g fat (2 g saturated), 60 mg cholesterol, 428 mg
sodium, 2 g fiber.

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

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