There is this little bungalow in my neighborhood that I’d love to live in. You walk down the brick path covered in vines and then find yourself on the ...
There is this little bungalow in my neighborhood that I’d love to live in. You walk down the brick path covered in vines and then find yourself on the most dear courtyard and in a total haven of a home. But, it’s not a home. Well, I guess it is a home, but it’s not for people, it’s for spices. It’s called Spice Station and I go there whenever I’m in need of some fresh and fiery spice blends.
I was there a few weeks back and I couldn’t resist picking up some spices. The owner, Bronwen Tawse, gave me a few packets of her Charmoula, Hot Aleppo pepper, Ras El Hanout, and her Voodoo Vindaloo, which has quickly become one of my favorite spice mixes.
To celebrate how awesome great spices are, I wanted to do a super-simple curry recipe that really makes the most of the flavors. So, I came up with this Seared Swordfish Vindaloo recipe that takes two shakes to throw together (ok, I don’t know how long a shake is, but this is seriously fast).
plus more for garnish
divided
divided
(from 1-inch piece)
finely chopped
plus 4 wedges for garnish
for serving
Pat the swordfish steaks dry the season with salt and half of the curry powder. Heat 1 tablespoon of the oil in a large, heavy-bottomed frying pan over medium-high heat until wisps of smoke come off the surface. Add the fish and cook until it is opaque one-quarter of the way up the side and the seared side is golden brown, about 3 to 4 minutes. Remove fish to a plate and set aside.
Return pan to stove over medium heat, add the remaining oil and the onions. Cook, stirring occasionally until soft and translucent. Add the ginger, garlic, and curry powder, about 1/4 teaspoon more salt and cook until fragrant. Add the lime juice, sugar, and coconut milk and bring to a simmer.
Return the fish, seared-side up, to the mixture and cook until the fish is opaque and firm, about 5 more minutes. If the coconut mixture is still soupy, remove the fish and continue to reduce it until it coats the back of a spoon. Season with salt and lime juice as desired. Serve the fish over rice with a spoonful of the curry mixture, topped with cilantro, and a lime wedge.
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