Swordfish + Tandoori Lentils

This is a lovely winter fish dish! Lentils, spice and a cool mango chutney to top it off.

What you'll need...

  • 3 spring onions
  • 2 tsp garlic paste
  • 1 tbs ginger
  • 4 cardamom seeds
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 mango (or tin if fresh mangoes aren't available)
  • 100ml apple vinegar
  • 70g sugar
  • 200g cooked lentils
  • 500ml stock
  • 2tsp Tandoori paste
  • Small bunch of coriander
  • 250g squash

How to put it all together...

For the mango chutney: Chop your spring onions, mango. Add olive oil to a large pot, and throw in the spring onions. Add to this the garlic paste, cumin seeds, mustard seeds, cardamom and cook on a medium heat until the spring onions are soft. Add the vinegar and mango and leave to simmer until the mango breaks down into a chunky puree. Stir periodically to prevent the chutney from sticking to the pan.

For the lentils: Chop the remaining spring onions finely. Dice the squash into small cubes. Add olive oil to a large fry pan and throw in the spring onions and remaining garlic, along with the ginger and toss to coat. Add the squash, stock, Tandoori paste and leave to simmer on medium heat until the squash is tender. Add the cooked lentils and stir to combine. Add the coriander and leave for two minutes.

Season the swordfish with coarse salt and add some olive oil to a hot grilling pan. Place the swordfish and cook to your liking.

Place the lentil mix onto a plate, top with the swordfish and spoon the mango chutney on top. And you're done!


Chef Jaime

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