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East: Calcutta Curried Fish With Crisp Vegeta

East: Calcutta Curried Fish With Crisp Vegeta is a fish recipe made with Cayenne Pepper, Mustard Oil Or Light Olive, Red Bell Pepper Julienne, Carrots, and Onion. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 tsp
• 3 tbsp
• 1/4 cup
• 1/2 cup
• 1/2 cup
• 1/2 tsp
• 2 tsp

Method (preview)

1. 1

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

2. 2

   Cover and marinate for 15 minutes.

3. 3

   Meanwhile, combine broccoli, bell pepper, carrots and peas in a steamer over boiling water.

4. 4

   Steam until crisp-tender, about 4 minutes.

5. 5

   Heat remaining 2 tablespoons oil in a large, heavy skillet over medium-high heat.

6. 6

   Add cloves, cinnamon, cardamom and bay leaf.

7. 7

   Cook, stirring until fragrant, about 1 minute.

8. 8

   Add onion and ginger; cook until onion is soft, about 3 minutes.

9. 9

   Add fish in single layer.

10. 10

    Stir in mustard. Cook for about 1 minute per side.

11. 11

    Stir in yogurt and salt.

12. 12

    Simmer over low heat stirring constantly, for 3 or 4 minutes.

13. 13

    Mix in steamed vegetables.

14. 14

    Transfer fish into a heated serving platter.

15. 15

    Spoon sauce and vegetables over.

16. 16

    Sprinkle with lemon juice and mint leaves.