Recipe

Calcutta Lemon Mustard Curry

Ingredients:

Calcutta Lemon Mustard Fish Curry - 3 tbsp
Your favorite fish fillets - 2 lbs *
Plain yogurt, beaten - 1 1/4 cups
Sugar - 2 tbsp
Vegetable oil - 2 tbsp
Lemon slices

*Subsitute fish with your choice of meat, poultry, seafood or vegetables, like collard greens or eggplant.

Preparation:

Mix all ingredients and Calcutta Lemon Mustard Fish Curry in a pot. Bring to a boil. Cover tightly and cook on medium to low heat for about 10 minutes or until done. Remove fish. Simmer sauce to coating consistency. Pour sauce over the fish in the serving dish. Garnish with sliced lemon and serve with Sweet & Tangy Mango Soup, Bombay Saffron Rice and pita bread.

Optional: 1/6 tsp corn starch for a smoother consistency.

$3.95   

Ingredients:

Brown Mustard, Lemon juice powder, Jalapeno powder, Turmeric powder, Coriander powder, Salt, Cardamom powder, Paprika powder, Garlic powder, Cumin powder, Ginger powder, Red Chili powder, Cinnamon powder, Clove powder, Nutmeg powder, Mace powder.

History:

Maharani of Kutch Behar (1887) encouraged the emancipation of women in Bengal. Her favorite dish was "Steamed Lemon Mustard Fish Curry". This blend is created in her honor.

In this meal plan, Calcutta Lemon Mustard Fish Curry (or Eggplant Lemon Mustard Curry, if you prefer a vegetarian meal) is served with Sweet & Tangy Mango Soup, steamed rice, Spicy Zuccini Madras and Pita bread.

Meal Plan 3:

• Sweet & Tangy Mango Soup


• Steamed rice.
  Follow instruction on rice bag.


• Spicy Zuccini Madras.
  Follow standard recipe for Chicken Madras. Substituting zucchini for chicken.


• Pita bread. Serve warm with the meal.