Sunday, 7 February 2016

Swordfish Carib-Curry

This is actually a really yummy way to serve a very meaty fish, in a curry, and you can't go wrong with a curry!

Swordfish Carib-Curry
(Serves 3)

3 swordfish fillets
3 tbsp olive oil
3 tsp white sugar
pinch salt
1 1/2 tsp paprika
3/4 tsp cumin powder
1 1/2 tsp black pepper

For the sauce
2 tsp oil
4 cloves
2 bay leaves
2 cloves garlic, crushed
thumb size piece ginger, grated
1 onion, chopped
3/4 tsp cumin powder
2 tsp coriander powder
1/2 tsp red chilli powder or as per the spice level you want
1 400g can chopped tomato
1/4 tsp cinnamon powder
1/2 tsp garam masala
1 tsp sugar
125ml cup milk
Salt to taste

Add all the spices for the swordfish to a bag and mix well. Add the swordfish and mix so that the seasoning covers the swordfish. Put into the fridge to marinate for 1-2 hours.

About 10 mins before you want to cook the fish start the sauce. Heat the oil in a pan over a medium low heat. Add the cloves and bay leaves and let them sizzle for few seconds. Add the ginger and garlic and cook stirring for 1-2 mins. Now add the onions and let them cook until they start to soften, about 5-7 mins. Add the cumin, coriander powder and chilli powder and stir for about 30 secs. Now add the chopped tomatoes and cook on a medium-low heat for about 5-7 mins, stirring occasionally. Turn off the heat and leave to cool for 2-3 mins. Remove the cloves and bay leaves and blitz with a hand blender until it is smooth.

Add the cinnamon, sugar and salt. Stir and cook for 1-2 mins. Now slowly add the milk and cook it on low for 3-5 mins, then add the garam masala.

Heat a griddle pan and add the swordfish and cook on a medium-low heat for 3-4 mins, flip over and cook for another 3-4 mins.

Serve over rice with the curry sauce on top.

No comments:

Post a Comment