Tandoori swordfish steaks from Season: Big Flavors, Beautiful Food (page 127) by Nik Sharma

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on February 29, 2024

    Absolutely delicious treatment for swordfish. I used thawed swordfish steaks and marinated the fish for an hour — this may be too long for previously frozen fish as the texture was a little soft. I think it would be fine with fresh. The flavor was outstanding. I used canned pumpkin which was a mistake, I couldn’t get past the tinny, flat flavor, although the coconut oil tadka certainly helped. Next time I’ll take the time to roast a pumpkin or winter squash.

  • SheilaS on September 22, 2023

    I thought this was excellent. Takes a little time to marinate the fish and roast the pumpkin but it's all hands-off and the timing works out nicely. I was worried thin slices of garlic might burn before the pumpkin roasted so I just smashed the cloves flat, cut up the bigger ones in a couple of pieces and kept an eye on them. They ended up lightly caramelized but not burned. I reduced the amount of water in the purée as it would have been too wet with the pumpkin I used. If you are worried about the fat, you can reduce it but don't skip the drizzle of spiced coconut oil, it really makes the dish.

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