East: calcutta curried fish with crisp vegetables Recipe

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East: calcutta curried fish with crisp vegetables

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Ingredients:

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1	This bountiful combination of fish, simmered with plenty of fresh vegetables, comes from the bay of bengal.
2	The whole spices used in the recipe are not meant to be eaten; remove them just before serving.
3	Combine cayenne and tablespoon of the oil and rub over fish.
4	Cover and marinate for 15 minutes.
5	Meanwhile, combine broccoli, bell pepper, carrots and peas in a steamer over boiling water.
6	Steam until crisp-tender, about 4 minutes.
7	Heat remaining 2 tablespoons oil in a large, heavy skillet over medium-high heat.
8	Add cloves, cinnamon, cardamom and bay leaf.
9	Cook, stirring until fragrant, about 1 minute.
10	Add onion and ginger; cook until onion is soft, about 3 minutes.
11	Add fish in single layer.
12	Stir in mustard.
13	Cook for about 1 minute per side.
14	Stir in yogurt and salt.
15	Simmer over low heat stirring constantly, for 3 or 4 minutes.
16	Mix in steamed vegetables.
17	Transfer fish into a heated serving platter.
18	Spoon sauce and vegetables over.
19	Sprinkle with lemon juice and mint leaves.
20	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.
21	Laxmi hiremath writing in the san francisco chronicle, 6/24/92

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