by Aliwaks
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Aliwaks's Notes:
Expand1 cup peeled, diced, seeded, yellow tomato Ask a question about this ingredient
1 cup peeled, diced peach Ask a question about this ingredient
2 T veg oil Ask a question about this ingredient
3 T cider vinegar Ask a question about this ingredient
1 T honey Ask a question about this ingredient
1 T tamarind puree or pomegranate molasses Ask a question about this ingredient
1/4 cup yellow raisins, soaked in hot water to plump. Ask a question about this ingredient
2 T minced ginger Ask a question about this ingredient
2 cloves garlic Ask a question about this ingredient
1 T black mustard seeds Ask a question about this ingredient
½ T coriander seeds Ask a question about this ingredient
1 T cumin, ground Ask a question about this ingredient
1 , diced jalepeño pepper Ask a question about this ingredient
3 green cardamom pods, crushed Ask a question about this ingredient
Place tomatoes & peaches in a non-reactive bowl Salt generously.
Ask a question about this stepSaute ginger, jalapeño, raisins and garlic in 1 T oil till soft.
Ask a question about this stepWhisk in honey, tamarind (or pom. molasses) & vinegar, pour over tomato/peaches
Ask a question about this stepAdd 2nd T of oil to pan and add mustard seed, coriander, cumin & cardamom, Saute until mustard seeds POP
Ask a question about this stepAdd spices to tomato/peaches Let sit awhile, so the flavors meld, can be done a day ahead
Ask a question about this step1.5 pounds sword fish steaks Ask a question about this ingredient
4 T tandoori paste Ask a question about this ingredient
1/2 cup plain yogurt Ask a question about this ingredient
1 T grated ginger Ask a question about this ingredient
YOGHURT SAUCE Ask a question about this ingredient
1 cup plain yoghurt Ask a question about this ingredient
½ cup cilantro, stems & leaves Ask a question about this ingredient
¼ cup fresh mint leaves Ask a question about this ingredient
1 minced, seeded, deviened serrano Ask a question about this ingredient
1 clove garlic Ask a question about this ingredient
Juice of 1 lime or lemon Ask a question about this ingredient
salt & pepper Ask a question about this ingredient
ACCOUTREMENTS Ask a question about this ingredient
1 C seedless (or seeded) cucumber, peeled diced ½ cup sliced radishes ½ cup shredded cabbage ¼ C red onion minced, sliced fresh hot peppers Ask a question about this ingredient
¼ cup mint leaves lemon wedges Ask a question about this ingredient
8 flour tortillas 2 T butter or Ghee Ask a question about this ingredient
Yoghurt Sauce: Blend the cup of yoghurt, cilantro, mint, garlic & serrano together till smooth & green, season to taste with lime/lemon, salt & pepper, if you want more heat, add another serrano or a hottter pepper, if you want less heat, use less pepper or omit entirely
Ask a question about this stepWhisk together Tandoori paste, (1/2 cup) yogurt, grated ginger
Ask a question about this stepCut fish into large 2 -3” chunks Marinate sword fish an hour or two or up to 1 day
Ask a question about this stepWipe off excess marinade, give a sprinkle of salt and a grind of pepper
Ask a question about this stepSkewer about 4 chunks per skewer, you should have 8 Skewers, 2 per person Grill on high heat 5 mins on 1 side ..3-4 on the other
Ask a question about this stepAssembly: Grill flour tortillas, the brush with butter Place a few swordfish chunks inside Add a good spoonful of “chutney” Drizzle with yoghurt sauce And sprinkle on cucumbers, red onion, radishes, bit of cabbage & fresh herbs, more hot peppers if that's your thing Add a squeeze of lemon
Ask a question about this stepWould be great with Fresh Melon or Mango Margaritas, maybe some coconut basmati rice or grilled sweet potato wedges brushed with lime juice & garam masala...wine wise I had this really lush juicy Albarino , CANA was the name it was really full of fruit, bursting with fruit actually, on that note a Trebianno would work too.
Ask a question about this stepThanks guys! Its really yummy, and of course if you have picky eaters around you can sub chicken for swordfish.
I am going to have to buy extra swordfish. Some for my recipe and more for this one.
This sounds fantastic.
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
Sounds fantastic and I love your story!!