Saturday, November 9, 2013
Today’s recipe is one of my “best dishes ever” according to my husband. Hardly a scientific study, this sample size of one. Though, for the record, he doesn’t say that for everything I make, in case you were wondering.
Anecdotes aside, this super savory supper simmers tender chunks of swordfish in a bold Indian-scented tomato sauce and tops it with coconut chutney for a dish that may not be the “best ever” (in my view) but did come out pretty friggin’ good. My Facebook fans were also pretty enthusiastic about it from the food porn photo I posted and immediately requested the recipe.
The longest part of the preparation is making the tomato-tamarind sauce, which takes about 30 minutes as described in detail here. Once the sauce is just about done, cut the swordfish in chunks, season with salt and pepper, and cook over medium heat in a sauce pan until seared on all sides, about 3 minutes. Next, add some of the sauce into the pan and simmer over medium-low until the fish is cooked through, another 5 minutes or so; you will have a lot of sauce left over for another use, happily. Shown in this picture is about half a pound of swordfish and 4 cups of sauce. (We like things saucy.)
An optional garnish to take things up a notch is a dollop of coconut chutney. (It will take about 10 minutes to mix it up, and the recipe is here.) Alternatively, a simple scoop of plain yogurt would also work well, a common accoutrement to many Indian dishes. Finally, do read here if you’re interested in learning about the health benefits and environmental aspects about swordfish, always in consideration here at Cooking & Eating the PK Way.
And if you do give this recipe a shot, let me know if you find it my “best ever.”
I’d love to increase my sample size.
