Swordfish Tikka Jalfrezi Recipe
Jalfrezi curry tends to be a little on the spicy side, but you can control the amount of spicy heat to your taste and personal preference. This particular curry recipe is just perfect for those last minute dinners. If you are adding frozen leftovers to this curry, just let them simmer in the sauce for about 8-10 minutes or until they are fully thawed.
SWORDFISH TIKKA JALFREZI
swordfish tikka pieces (15-20 pieces)
1 large onion, chopped
1.5" piece of ginger, peeled and finely minced
2 large garlic cloves, finely minced
3-4 small Thai green chilies, slit in half lengthwise (to taste)
1 large tomato, finely chopped
2 tbsp good quality tomato paste
1 medium size green bell pepper, diced
1 tsp garam masala
1 tsp ground cumin powder
1 tsp ground coriander powder
1/2 tsp turmeric
1/2 tsp red chili powder, to taste
juice of 1/2 lemon or lime
salt & pepper, to taste
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
In a large deep skillet or wok on medium high heat, add the oil. When the oil is hot, add the onions. Stir fry until the onions have slightly browned and then add the ginger & garlic. Add the spices (garam masala, ground cumin, ground coriander, turmeric, red chili powder, salt & pepper). Stir fry for a few minutes until fragrant and add the tomatoes and tomato paste. Stir and cook for 2-3 minutes and add just enough water as needed to create a curry. Add the swordfish tikka pieces, these are already cooked so they just need to be warmed through. Add the green peppers and the lemon juice. Stir well to combine all of the ingredients, reduce the heat, cover and simmer on low for 4-5 minutes. Garnish with freshly chopped cilantro leaves and serve with fresh rotis and rice.
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