If you don't have a tandoor for this recipe, use a very hot oven. Vivek Singh from The Cinnamon Club navigates us through this Indian seafood dish for Taste of London
1. Rub the ginger, garlic paste, salt and lemon juice into the fish and leave for 10 minutes.
2. Mix all the remaining ingredients together and add to the fish for a further 15 minutes.
1. If you have a tandoor oven or a barbeque then this is ideal, otherwise place the fish on a tray in a preheated very hot oven and for 6-8 minutes at 250°C and then under a hot grill each side for 3 minutes.
1. Make a paste of ginger and green chillies, coriander seeds, cumin seeds and cinnamon stick in a blender with very little water.
2. Heat 2 tablespoons of oil in a small pan; add the onions and garlic and sauté until golden brown. Add the ginger, green chilli and spice paste.
3. Cook on medium heat for 2-3 minutes; now stir in the chilli powder, tomato puree, apricot puree and salt. Cook for 4-5 minutes, until the mixture takes on a sweet and spicy, jammy consistency.
1. To cook the squid, heat oil in a separate heavy-bottom frying pan until it starts to smoke. Add the squid rings and stir quickly until they begin to sear and colour in parts. Add the spice paste and stir-fry for a few seconds, until it coats the squid evenly.
2. Mix well, check the seasoning and serve immediately with the swordfish garnished with salad of your choice.
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Recipe © courtesy of Vivek Singh at The Cinnamon Club
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