- For the chutney
- 1 (2.5cm) piece peeled fresh ginger
- 3 spring onions (white and green parts), cut into large pieces
- 40g fresh mint (leaves and some stems)
- 40g fresh coriander (leaves and some stems)
- 60g plain low-fat yoghurt
- 1 jalapeno, stemmed (ribs and seeds removed if you don’t want it too hot)
- 1 tbsp freshly squeezed lime juice
- 0.5 tsp salt
- 1 to 2 tbsp water, if needed
- Freshly ground black pepper
- For the fish
- 1 tsp vegetable oil
- 1/2 tsp Madras-style curry powder
- 1/2 tsp salt
- 4 (170g) swordfish steaks
- Basmati rice, for serving, optional
1) With the machine running, drop the ginger into the bowl of a food processor and process until coarsely chopped. Scrape down the sides of the bowl, then add the spring onions, mint, coriander, yoghurt, jalapeno, lime juice and salt.2) Process to a textured sauce similar in consistency to pesto, adding water to adjust the consistency, if necessary. Transfer to a bowl and set aside.
For the fish:
1) Position a grill pan on the rack closest to the griddle element and preheat to high. Rub the oil, curry, salt and pepper onto the fish. Carefully lay the swordfish on the preheated griddle pan and return to the griddle.
2) Cook the steaks without turning until just cooked through or until an instant-read thermometer inserted in the side registers about 57C, about 4 minutes. Transfer the steaks to 4 plates and serve with the chutney and rice, if desired.