A tandoor is a cylindrical oven, usually made from clay and fired by charcoal, best known in Indian cuisine but also used in Central Asia and parts of the Middle East. Meat and fish cooked in an Indian tandoor is often coated with a yoghurt marinade, and that’s what we’ve used here to give this dish an Indian flavour. If you cook it over charcoal, it will have an even more authentic smoky taste.
INGREDIENTS:
4 x 180g Swordfish steaks
Vegetable oil, for brushing
Lime pickle, for serving
Indian chutney or sambal, for serving
Steamed basmati rice, for serving
Tandoori Paste
½ teaspoon ground turmeric
1 teaspoon medium chilli powder
1 tablespoon grated ginger
2 cloves garlic, crushed
2 tablespoons lemon juice
1 teaspoon salt flakes
¼ cup thick natural yoghurt
1 tablespoons garam masala
2 tablespoon mustard oil
Mint & Yoghurt Sauce
¼ cup mint leaves, finely sliced
¼ cup coriander leaves, finely sliced
1½ cups thick natural yoghurt
½ lime, juiced
METHOD:
Make Tandoori Paste: combine all ingredients.
Spread Tandoori Paste onto both sides of the fish, cover and set aside to marinate for 30 minutes.
Meanwhile, make Mint & Yoghurt Sauce: combine all ingredients. Set aside.
Heat a barbecue or char-grill plate.
Wipe most of the marinade off the fish, brush with oil and cook fish for a couple of minutes each side, until just opaque all the way through.
Serve with Mint & Yoghurt Sauce, pickle or sambal, chutney and rice.
ALTERNATIVE SPECIES:
Striped Marlin, Opah.