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Swordfish Masala with the flavours of India

Method

 

  • Heat a little oil in a wok (or large heavy-bottomed non-stick pan) and gently sauté the garlic, onion and ginger until reasonably tender, regularly stirring.
  • Add the spices with the chilli paste and briefly toss to toast.
  • Then add the tomatoes with about ½ cup stock, the sugar, mustard and seasonings. Mix well and cook down until thick and fragrant, adding more stock if needed.
  • Add the juice of ½ lime with the roasted capsicum and coriander. Mix, briefly cook and taste for seasoning.
  • Then cook the seasoned fish on a preheated ridged grill (or BBQ), squeezing with the juice of ½ lime as you do so and keeping the fish a little pink in the centre.
  • Spoon the sauce on individual plates, top with the fish and serve with steamed green vegies on the side.

 

Ingredients

 

  • vegetable oil
  • 3 garlic cloves, crushed
  • ½ large onion, finely chopped
  • 1 heaped tbsp grated fresh ginger
  • 1 heaped tspn ground turmeric
  • 1 heaped tspn garam masala
  • 1 heaped tspn cumin seeds
  • 1 heaped tspn chilli paste
  • 1 can diced tomatoes
  • 1 cup chicken, vegetable or fish stock
  • 1 heaped tspn white sugar
  • 1 heaped tspn Dijon mustard
  • sea salt & freshly ground pepper
  • 1 lime
  • 2 roasted red capsicums, diced
  • 2 tbsp chopped fresh coriander
  • 4 x 180 gm swordfish fillets (or any other ‘steaky’ fish)

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm