Swordfish Curry

🧂 Ingredients

• 600 g swordfish
• 3 tbsp oil
• 2 red onions

  finely chopped
• 4 cloves garlic

  crushed
• 1 tbsp ginger

  grated
• 1 tbsp chilli paste
• ½ tsp turmeric powder
• 1 tbsp cumin
• 1 tbsp ground coriander
• 1 tbsp garam masala
• 1 tsp chilli powder
• 2 cans diced tomatoes

  440ml cans
• 100 ml water
• 1 tbsp yoghurt

  heaped
• 1 cup self raising flour
• ¾ cup yoghurt
• salt
• ½ tsp baking powder
• Yoghurt
• Coriander leaf
• Lime wedge
• Spring onion – thinly sliced
• Ginger - sliced into matchsticks

Instructions

• 1 Mix all ingredients togethers and knead on a well floured surface until well
  combined
• 2 Place back in the bowl with a drizzle of olive oil, cover and prepare the curry
• 3 Once the swordfish is cooking in the curry – pour dough onto a well floured
  surface and knead once again until smooth (it doesn’t need to be perfect!).
• 4 Cut into 4 pieces and roll out until approx. 1/2cm thick
• 5 Grill on BBQ or grill pan for 1 minute per side
• 6 In a large pan fry onions with oil for approx. 5 mins until soft and translucent
• 7 Add garlic, ginger and chilli paste - cook for 1min
• 8 Add spices along with 100ml water and cook for a further minute
• 9 Add tinned tomatoes, bring to a simmer and cook covered for 5 mins
• 10 Meanwhile, chop swordfish into approx. 2cm cubes and the add to the curry. Cook,
  covered on low for 8-10 mins
• 11 Stir through yoghurt and serve with rice and garnish

Nutrition Info