Tandoori swordfish with pilaf and coconut raita from Delicious: Love to Eat: Around the World in 120 Simply Delicious Recipes (page 102) by Valli Little

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Notes about this recipe

  • debkellie on August 15, 2020

    I served my swordfish kebab style.. it was very tasty. I found that the raita made with desiccated coconut needs to have a cup of buttermilk added to achieve a sauce consistency.. and it made way more than required for the 4 folks its supposed to serve. The marinade quantity could also be cut back.. it seems a wasteful recipe! The pilaf was excellent.

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