Grilled swordfish curry

This speedy grilled swordfish curry meal is ready to serve in under 30 minutes. While your turmeric-rubbed swordfish steak grills, make a flavoursome curry sauce from ginger, garlic, chilli, spices and coconut milk, then finish the dish with a spectacular olive oil tadka.

• serves

  2

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Stream free On Demand

Deli Delights

Watch The Full Episode Here

G

Watch The Full Episode Here

G

Tadka, also known as tempering, is a traditional Indian technique, which involves adding a mixture of spices to hot oil, which are stirred until fragrant. The tadka is then poured over your dish to add a burst of flavour and aroma.

Ingredients

• 1 large swordfish steak
• ¼ tsp ground turmeric
• salt
• 2 tbsp olive oil
• ½ tsp yellow mustard seeds
• ½ tsp fennel seeds
• 10 curry leaves
• 1 small onion, sliced
• 5 garlic cloves, finely chopped
• 2 cm x 3 cm piece ginger, finely chopped
• 1 green bird's eye chilli, split lengthways
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 100 ml coconut milk
• juice of ½ lemon, plus lemon wedges to serve
• ½ tsp sugar (optional)

Olive oil tadka

• 2 tbsp olive oil
• ¼ tsp yellow mustard seeds
• pinch of fennel seeds
• 5 curry leaves
• ½ tsp Korean chilli powder
• pinch of turmeric
• pinch of salt

Marinating time: 10 minutes

Instructions

1. Rub the fish with the turmeric and salt and set aside for 10 minutes.
2. Meanwhile, in a medium saucepan heat 2 tbsp olive oil, then add the mustard seeds and fennel seeds. Toast until the mustard seeds start to crackle, then add the curry leaves. After the curry leaves sizzle, add the onion, garlic, ginger and chilli and fry for 1 minute, or until fragrant. Add the ground spices and stir well.
3. Add the coconut milk, lemon juice and 1 cup of water and bring to a simmer. Simmer for about 10 minutes until the gravy reaches the consistency you prefer. Adjust seasoning with salt and sugar (if needed). Set aside while you grill the fish.
4. Heat a grill pan to high heat and brush the fish with a little oil. Grill to fish to your liking and transfer to a serving plate. Pour over as much of the curry sauce as you like.
5. For the tadka, heat a small saucepan over medium heat and add the olive oil, mustard seeds and fennel seeds and heat until the seeds start to pop. Add the curry leaves, chilli powder, turmeric and salt and immediately remove from the heat. Spoon the tadka over the fish. Serve with lemon wedges.

 

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

• Cook more Adam Liaw recipes here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Deli Delights

Watch The Full Episode Here

G

Watch The Full Episode Here

G

Tadka, also known as tempering, is a traditional Indian technique, which involves adding a mixture of spices to hot oil, which are stirred until fragrant. The tadka is then poured over your dish to add a burst of flavour and aroma.