Title: East: Calcutta Curried Fish with Crisp Vegetables
 Categories: Indian, Seafood
      Yield: 2 servings
 
    1/2 ts To 3/4 ts cayenne pepper
      3 tb Mustard oil or light olive
           -oil
      1 lb Fresh salmon or red snapper
           -filet
    1/2 c  Broccoli florets
    1/4 c  Red bell pepper julienne
    1/2 c  Peeled, sliced carrots
    1/4 c  Petite peas, fresh or frozen
      5    Whole cloves
      1    Two-inch piece cinnamon
           -stick, broken
      2    Green cardamom pods
      1    Bay leaf
    1/2 c  Finely chopped onion
      2 ts Grated fresh ginger
      1 tb Dijon-style mustard
      4 tb Unflavored yogurt
    1/2 ts Salt
      2 ts Lemon juice
           Fresh mint leaves for
           -garnish
 
  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.