|At a glance|
500g Swordfish cutlets
2 teaspoons ground turmeric
1 tablespoon each yellow and black mustard seeds, coarsely crushed
1 tablespoon hot mustard
1 tablespoon fresh ginger, grated
3 cloves garlic, crushed
2 small green chillies, roughly chopped
2 tablespoons mustard seed oil
salt to taste
1 cup Jalna Greek Natural Yoghurt or BioDynamic Organic Yoghurt
2 tablespoons coconut cream
- Mix all the marinade ingredients together and pour over the swordfish cutlets that have been placed into a greased baking dish. Leave for 20 minutes.
- Place the baking dish in a pre-heated, moderate 180ºC oven for approximately 20 minutes.
- Serve with fragrant steamed rice