Serves: 4
Total Calories: 717

2 tablespoons Bengali 5-Spices (Panch-Phoran), or store-bought
2 pounds any firm white fish, such as halibut or sea bass, about 3/4-inch thick, cut into 2-inch pieces
1 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
2 tablespoons mustard oil or vegetable oil
1 red bell pepper, cut into 1/2-inch pieces
1 green bell pepper, cut into 1/2-inch pieces
1 yellow bell pepper, cut into 1/2-inch pieces
1 medium onion, finely chopped
1 cup water
1 to 2 tablespoon fresh lemon juice
a few sprigs fresh cilantro, including soft stems

1. Prepare the 5-spice mixture. Place the fish pieces in a large bowl, add the turmeric and salt, and mix, making sure all the pieces are well-coated. Cover and marinate in the refrigerator 30 to 40 minutes.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the 5-spice'mixture they should sizzle upon contact with the hot oil. Quickly add the bell peppers and onion, and stir 1 minute.

3. Add the fish, along with all the marinade, and stir gently to mix. Cook about 2 minutes, then add the water and bring to a boil over high heat. Reduce die heat to medium-low, cover the pan, and simmer until the fish)s flaky and opaque and the bell peppers are crisp-tender, 5 to 7 minutes. Transfer to a serving dish, drizzle the lemon juice on top, garnish with the cilantro, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 717
Calories from Fat: 72

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