Pan Fried Swordfish with a Turmeric & Ginger Korma Style Sauce (nut free)

August 31, 2018

Pan Fried Swordfish with a Turmeric & Ginger Korma Style Sauce (nut free)

Another kitchen experiment for you to test out with our turmeric & ginger infusion, not strictly a fish korma as I will explain now. Korma means to braise and in an ideal world I would have cooked the fish in the sauce in order to allow the flavours to infuse however the ingredients in this quick, slightly cheating sauce, will split if they get too hot or are cooked for too long. Due to the thickness of the swordfish I didn't want to take that risk that it would be cooked in time, although as I was dining alone it wouldn't really have mattered as I often poison myself....

A thick swordfish steak made the decision easy, just pan fry it to ensure it is cooked through whilst making the sauce separately. If I was using a thinner piece of fish I would have cooked it in the sauce without any drama. Anyway, enough waffle, this is a meal for one but you can double up for two. 

Ingredients
1 swordfish steak
125g natural yoghurt
1 tbsp single cream 
50ml water
Heaped tablespoon of onion paste
Very small handful of fresh coriander
2 tbsp veg oil or ghee
1 dried bay leaf
Level teaspoon Turmeric & Ginger Infusion
1/4 teaspoon hot chilli powder (totally optional, but me!)
1/2 tsp garam masala
Sea salt to taste 

Method
Put the yoghurt, cream and a tablespoon of water into a bowl and mix together really well. Finely chop a tablespoons worth of coriander leaves and set aside.

Heat half of the ghee in a frying pan over a medium heat. Pop the bay leaf in and stir it around to infuse the flavour. Add the onion paste and cook for a minute, stirring constantly. Stir in the remaining water and mix everything together before adding the spices. Season with the sea salt. 

Next, stir in the yoghurt mixture and allow to simmer on a low heat for about 10 minutes. It is important not to let the sauce boil otherwise it will split.

Whilst the sauce is simmering you can pan fry the swordfish. Heat the remaining ghee or veg oil in a separate frying pan, medium heat and cook for between 4 and 5 minutes on either side. Allow to rest for a minute.  

Check the seasoning of the sauce and adjust if necessary to bring out the flavours. Plate up the fish, pour over the sauce, sprinkle with the chopped coriander and sit down and enjoy! I actually had this with new potatoes but it is just as good with a bowl of basmati to soak up the wonderful sauce. 

Swordfish curry

 




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