East: Calcutta Curried Fish with Crisp Vegetables
Submitted by ober
Kolkata-style curried salmon simmered with whole spices, yogurt, and mustard, served over crisp-tender steamed vegetables. Fragrant with cardamom, cloves, and fresh ginger.
YIELD
2 servingsPREP
40 minCOOK
40 minREADY
80 minKolkata’s fish curries are legendary, and this recipe brings that tradition straight to your kitchen.
Salmon or red snapper gets rubbed with cayenne and mustard oil, then seared alongside whole cloves, cinnamon, cardamom, and bay leaf until the spices bloom and fill the room with fragrance.
Yogurt and Dijon mustard create a silky, tangy sauce that clings to every flake of fish.
Steamed broccoli, carrots, bell peppers, and peas add color and crunch, keeping everything bright against the rich, warming curry.
A squeeze of lemon and torn mint leaves right before serving bring it all into sharp, fresh focus.
Chef Tips
- Mustard oil is traditional. If you can find it at an Indian grocery, use it. The pungent, nutty flavor is what makes Calcutta fish curries distinctive. Olive oil works as a substitute but won’t taste the same.
- Remove the whole spices. Cloves, cinnamon stick, cardamom pods, and bay leaf are for flavor, not eating. Fish them out before plating.
- Don’t overcook the yogurt. Stir constantly over low heat to keep the sauce from breaking. Three to four minutes is all you need.
- Steam the vegetables separately. Keeping them crisp-tender means they hold their own next to the rich curry instead of going soft.
Ingredients
Directions
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.
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