East: Calcutta Curried Fish With Crisp Vegeta

Name: East: Calcutta Curried Fish With Crisp Vegeta
Yield: 2 servings
Ingredients: Stephen Ceideburg; 1/2 teaspoon Cayenne Pepper; 3 tablespoon Mustard Oil Or Light Olive; 1 pound Fresh Salmon Or Red Snapper Filet; 1/2 cup Broccoli Florets; 1/4 cup Red Bell Pepper Julienne; 1/2 cup Carrots; 1/4 cup Petite Peas Fresh Or Frozen; 5 Whole; 1 Two Inch Cinnamon Stick Broken; 2 Green Cardamom Pods; 1 Bay Leaf; 1/2 cup Onion; 2 teaspoon Fresh Ginger; 1 tablespoon Dijon Style Mustard; 4 tablespoon Unflavored Yogurt; 1/2 teaspoon Salt; 2 teaspoon Lemon Juice Fresh Mint Leaves

East: Calcutta Curried Fish With Crisp Vegeta is a home-style recipe made with Stephen Ceideburg, To Ts Cayenne Pepper, Mustard Oil Or Light Olive, Fresh Salmon Or Red Snapper Filet, Broccoli Florets, and Red Bell Pepper Julienne. Serves 2.

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🍽 Serves 2

East: Calcutta Curried Fish With Crisp Vegeta

Ingredients

Stephen Ceideburg
1/2 tsp
3 tbsp
1 lb

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Method (preview)

1
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.

Combine cayenne and tablespoon of the oil and rub over fish.

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