How to Make Indian Bombay-Style Swordfish Steaks Asian Cooking Recipe Cuisine

India Bombay-Style Swordfish Steaks

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings:

4 swordfish steaks, about 6 to 7 oz. each


PASTE:

2 tsp cumin seeds, toasted

1 tsp coriander seeds, toasted

1 tsp ajwain seeds, toasted or 1/2 tsp dried thyme leaves

1-inch piece fresh ginger, peeled and chopped

6 cloves garlic, chopped

1/2 tsp ground turmeric

1/2 tsp ground white pepper

1 to 2 tsp chili flakes

2 tbsp lemon juice

1/4 cup plain yogurt

Directions:

Place the toasted spices and/or thyme leaves in a mortar or food processor and grind to a powder. Add the ginger and garlic and grind to a paste. Add turmeric, pepper, chili flakes and a little lemon juice to make grinding easier. In a bowl combine paste with yogurt and any remaining lemon juice.

Rub the swordfish steaks on both sides with the paste and let marinate in the refrigerator for 1 hour. Remove the fish and scrape most of the paste off. In a saucepan bring the paste to a simmer and set aside as a basting sauce.

Prepare the grill with medium and high heat ones. Just before you begin grilling, oil the hot grate. Place the fish on the grate over high heat and grill for 2 to 3 minutes while turning once. Move to the medium heat zone and continue grilling for 5 to 7 minutes white basting with the sauce to give it a thick coating.


Test for doneness and serve immediately. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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