Ingredients
1 tsp mustard seeds
6 shallots, finely sliced
4 garlic cloves, finely sliced
1 x 2.5cm piece of ginger, finely sliced
1 green chilli, finely sliced
1 tbsp chilli powder
2 tbsp turmeric powder
800g swordfish steaks
1 x 400ml tin coconut milk
1 x 400g tin of chopped tomatoes
¼ bunch chopped coriander
Olive oil
Method
Seal the swordfish steaks on a flat grill and set aside
Heat the olive oil in a large pan and fry the mustard seeds until they start to pop.
Add the onion, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, till softened.
Mix together the chilli powder and turmeric with a splash of water, and then stir into the pan.
Fry for a minute, then add the coconut milk and tomatoes. Season.
Bring to the boil, then simmer for 20 minutes, or until sauce is reduced, then add the fish back to the sauce and serve sprinkled with chopped coriander, with basmati rice
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