Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  teaspoon      to 3/4 teaspoon cayenne pepper
   3      tablespoons   mustard oil or light olive -- oil
   1      pound         fresh salmon or red snapper -- filet
     1/2  cup           broccoli florets
     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 -- stick, broken
   2                    green cardamom pods
   1                    bay leaf
     1/2  cup           finely chopped onion
   2      teaspoons     grated fresh ginger
   1      tablespoon    Dijon-style mustard
   4      tablespoons   unflavored yogurt
     1/2  teaspoon      salt
   2      teaspoons     lemon juice
                        fresh mint leaves for -- garnish

Preparation:

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. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.