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Fish in Mustard Sauce

Be very careful when adding the mustard-seed mixture to the skillet: you don't want to get burned by the inevitable splatter that occurs when water hits hot oil.

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  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 16 mins
  • Stand: 30 mins

Fish in Mustard Sauce

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  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 16 mins
  • Stand: 30 mins

Directions

  1. In a small bowl combine mustard seeds, garlic, ginger, chile, salt, turmeric, curry powder, and, if desired, fenugreek. Stir in water; set aside.
  2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add fennel and cumin seeds. Cook for 10 seconds. Carefully add mustard seed mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Add fish and return to boiling. Cook and stir for 4 to 6 minutes or until fish flakes easily when tested with a fork. Serve hot with plain basmati rice. Makes 4 servings.

Plain Basmati Rice

Directions

  1. Rinse basmati rice. Drain. In a 2-quart saucepan combine rice and water. Let stand for 30 minutes. Add butter and salt. Bring to boiling over medium-high heat; reduce heat. Simmer, covered, for 10 to 15 minutes or until water is absorbed. Fluff rice with fork before serving.

Nutrition Facts (Fish in Mustard Sauce)

  • Per serving:
  • 347 kcal cal.,
  • 12 g fat
  • (3 g sat. fat,
  • 56 mg chol.,
  • 678 mg sodium,
  • 34 g carb.,
  • 2 g fiber,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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