1 lb fresh salmon or red snapper filet
1/2 tsp to 3/4 tsp cayenne pepper
3 tbsp mustard oil or light olive oil
1/2 cup broccoli florets
1/4 cup red bell pepper, julienne
1/2 cup carrots, peeled & sliced
1/4 cup petite peas, fresh or frozen
5 whole cloves
2" piece cinnamon stick, broken
2 green cardamom pods
1 bay leaf
1/2 cup finely chopped onion
2 tsp grated fresh ginger
1 tbsp Dijon-style mustard
4 tbsp unflavored yogurt
Salt to taste
2 tsp lemon juice
Fresh mint leaves for garnish

Curried Fish With Crisp Vegetables

1. Combine cayenne and tablespoon of the oil and rub over fish. Cover and marinate for 15 minutes.
2. Meanwhile, combine broccoli, bell pepper, carrots and peas in a steamer over boiling water. Steam until crisp-tender, about 4 minutes.
3. Heat remaining 2 tablespoons oil in a large, heavy skillet over medium-high heat.
4. Add cloves, cinnamon, cardamom and bay leaf. Cook, stirring until fragrant, about 1 minute.
5. Add onion and ginger; cook until onion is soft, about 3 minutes. Add fish in single layer. Stir in mustard.
6. Cook for about 1 minute per side. Stir in yogurt and salt. Simmer over low heat stirring constantly, for 3 or 4 minutes.
7. Mix in steamed vegetables. Transfer fish into a heated serving platter. Spoon sauce and vegetables over.
8. Sprinkle with lemon juice and mint leaves.
   Makes 4 servings