Swordfish is so meaty when cooked. It is extremely versatile and can stand being grilled, baked, barbequed as steaks, stewed or whatever you decide. It can take on lots of flavours and is ideal for marinading as I have here. The use of cashews gives the recipe a satay sort of taste combined with the creamy yoghurt, fresh lemon and exciting spice blend to create huge flavour.
For the fish:
- Juice of ½ lemon
- 1 tsp Kashmiri chilli powder
- 1 tsp turmeric powder
- ½ tsp salt
- 500g swordfish steak, cut into 5cm chunks
For the tandoori paste:
- 1 tsp fennel seeds
- 1 tsp caraway seeds
- ½ tsp Kashmiri chilli powder
- ½ tsp salt
- 50g natural yoghurt
- 30g cashew nuts
- 3cm fresh ginger, roughly chopped
- 2 garlic cloves, roughly chopped
- Preheat the oven to its highest setting. Mix together the lemon juice, chilli powder, turmeric and salt. Rub all over the fish pieces and set aside for 5 minutes.
- For the tandoori paste, put the fennel seeds, caraway seeds, chilli powder and salt into a spice grinder and blend to a powder. Transfer the ground spices to a mini food processor with the yoghurt, cashew nuts, ginger and garlic and blend to a paste.
- Rub the paste all over the marinated fish then skewer the fish on metal skewers and set over a roasting tin. Place on the top shelf of the oven. Cook for 5 minutes or until just cooked through. Serve with naan breads and salad.