I decided to turn up the heat today! Hot and fiery curry with no dairy to cool it down…oh yeah!
I had defrosted a swordfish steak, but wasn’t in the mood for any of my usual preparations for it. I rummaged around in the pantry, and dragged out a big can of crushed tomatoes. These two things would go together. Well with a but of poking and prodding they would.
My jalapenos were starting to look a little bit wilty… hence, they were going to the party as well. I wanted something spicy anyway. I rifled through my overflowing collection of spices, and the decision was made. A scorching haphazard curry was about to be born.
I happily chomped my hot swordfish curry over some quinoa. The heat could have turned up a bit more for me, but no need to blister the tongue, I guess.
- 10 oz. swordfish steak
- 3 fresh jalapeno (de-seeded)
- ½ large sweet onion
- 1 large clove of garlic
- ½ tbs. oil
- 1 tbs paprika
- 1 tbs curry powder
- ½ tsp garam masala
- ½ tsp tumeric
- ¼ tsp cayenne
- 1 tsp chili powder
- 28 oz. can of crushed tomatoes
- Remove skin from swordfish, and cut into 1-1½ inch cubes.
- Slice onions on vertical, and jalapeno into ¼” inch thick slices. Mince the garlic.
- Put oil in large non-stick skillet over med-high heat.
- Once hot, add the onion, jalapeno & garlic. Saute until they start to show a little color.
- Add the swordfish, and stir until outside of fish is cooked.
- Add spices, stir and cook for about a minute, to open up the flavors, then pour in the tomatoes.
- Cover and reduce heat to medium low. Simmer for 20 minutes
- Serve over rice or other grain (pictured over quinoa).