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Put the yoghurt in a bowl with all the ingredients and stir well. Slather the fish with this mixture, cover and leave to marinade for 4 hours in the fridge.

 

Remove and leave to warm up to room temperature.

 

If you have a Tandoori Oven, place the swordfish pieces on skewers and bake in the pre-heated oven at 200º. Ready in 6 minutes.

In a...

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Put the yoghurt in a bowl with all the ingredients and stir well. Slather the fish with this mixture, cover and leave to marinade for 4 hours in the fridge.

 

Remove and leave to warm up to room temperature.

 

If you have a Tandoori Oven, place the swordfish pieces on skewers and bake in the pre-heated oven at 200º. Ready in 6 minutes.

In a normal oven, it takes 15 minutes at 190º.

 

Serve hot, accompanied by a salad.

 

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Ingredients 4 persons
  • ½ kg swordfish (pieces)
  • 200 g natural yoghurt
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 2 teaspoons lime juice
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon Garam Masala
  • 1 pinch food colouring
  • 1 teaspoon carom seeds
  • 1 teaspoon chilli powder
  • 1 teaspoon ground white pepper
  • Salt to taste.
Recipes. The Cook & Chef Institute