🫙 From the Spice Rack

East: Calcutta Curried Fish with Crisp Vegetables

Name: East: Calcutta Curried Fish with Crisp Vegetables
Ingredients: 3 tbsp mustard oil or light olive; 1/4 cup red bell pepper julienne; 1/2 cup peeled, sliced carrots; 1/4 cup petite peas, fresh or frozen; 5 whole cloves; 1 two-inch piece cinnamon; 1 bay leaf; 1/2 cup finely chopped onion

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...

maineasy

Ingredients8 items

Ingredients

3tbsp mustard oil or light olive
1/4cup red bell pepper julienne
1/2cup peeled, sliced carrots
1/4cup petite peas, fresh or frozen
5whole cloves
1two-inch piece cinnamon
1bay leaf
1/2cup finely chopped onion

Directions

1
Stephen Ceideburg 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 Broccol
2
The whole spices used in the recipe are not meant to be eaten
3
remove them just before serving
4
Combine cayenne and tablespoon of the oil and rub over fish
5
Cover and marinate for 15 minutes
6
Meanwhile, combine broccoli, bell pepper, carrots and peas in a steamer over boiling water
7
Steam until crisp-tender, about 4 minutes
8
Heat remaining 2 tablespoons oil in a large, heavy skillet over medium-high heat

✨ Treasure your own version of this recipe ← Back to explore