Sunday, 26 February 2017

Curried Swordfish Steak on Turmeric Rice

Curried swordfish and sauteed bell peppers on turmeric herb rice

Swordfish was at one time only available in very specific parts of the world where the fish could be caught fresh. In modern times, however, with vacuum packing and freezing techniques, it can often and very easily be purchased online for delivery right to your door. The swordfish steak used in this recipe was bought in just such a way as part of a larger exotic meats and fish package.

The swordfish steak should be defrosted completely in the fridge overnight before being cooked.

Swordfish fillet is patted in curry powder and seasonings

Ingredients (Serves 1)

6 ounce skinless and boneless swordfish steak
2 teaspoons medium curry powder
Salt and pepper
4 ounces (half cup) or as desired basmati rice
1 teaspoon ground turmeric
Vegetable oil for frying
2 teaspoons freshly chopped coriander leaf (cilantro) plus extra to garnish
1 garlic clove
Small handful mixed bell pepper slices

Seasoned swordfish is left to dry marinate


Spoon the curry powder in to a flat bottomed bowl or on to a small plate. Season with salt and pepper and stir to combine. Pat the swordfish carefully all over in the powder to evenly coat, cover and leave to dry marinade for at least half an hour.

Rice is simmered in turmeric water

Put the turmeric in to a large pot and add around half a teaspoon of salt. Pour in plenty of boiling water and bring back to a simmer. Wash the  rice thoroughly through a sieve under running cold water at your sink and add to the simmering water. Stir briefly but well and bring back to a simmer for ten minutes.

Swordfish fillet is laid in frying pan

When the rice simmering time is almost up, pour a couple of tablespoons of oil in to a frying pan and bring it up to a medium heat. Add the swordfish to fry for an initial three minutes.

Swordfish fillet is turned to fry on second side

Drain the rice through the sieve at your sink and set it aside to steam off for a few minutes. Turn the swordfish steak to fry for three further minutes on the second side.

Garlic and seasonings are added to drained rice

Tip the rice back in to the empty pot and add the chopped coriander (cilantro). Peel the garlic clove and grate it in to the rice. Season with black pepper and stir well to combine the seasonings evenly.

Bell pepper strips are quickly sauteed in hot frying pan

Lift the swordfish steak to a heated plate to rest for a couple of minutes while you stir fry the peppers (seasoned with a little more salt and pepper) in the vacated pan for a couple of minutes.

Swordfish fillet is laid on rice bed

Arrange the rice on a suitable plate to form a bed for the fish and lay the swordfish steak on top.

Sauteed peppers are made to top swordfish

Lift the pepper slices on to the swordfish with cooking tongs, garnish with the last of the coriander and serve immediately.

Cutting in to curried swordfish steak

No comments:

Post a Comment