James Curtis, Head Chef here at RHS Garden Hyde Hall show you how to make a grilled cumin crushed Swordfish steak with Aromatic Yardlong beans, Almonds and Coconut, a quick and easy main course sure to impress at your next dinner party.
The ingredients needed for this dish are:
220g (6-8 oz.) Swordfish Steak
2 tbsp. cumin seeds
2 tbsp. coriander seeds
1 tbsp. Maldon Sea Salt
½ tbsp. Cracked Black Pepper
Olive Oil
Seeds crushed with a mortar and pestle
125g Yardlong beans (blanched and refreshed)
1 banana shallot
1 clove garlic
½ red chilli
½ tsp. garam masala
½ tsp. ground cumin
½ tsp. ground coriander
¼ tsp. ground turmeric
2 tbsp. coriander root
300ml coconut milk
1 tbsp. Mango chutney
Salt and pepper to taste
Olive Oil
To Garnish:
Coriander leaf
Toasted flaked almonds
and some Naan bread
Method:
In a hot pan, sweat the shallot, garlic, chilli, coriander root and spices.
Meanwhile, coat the swordfish steak in the cumin crumb, with a little oil place the swordfish into the pan/barbeque and press down on the fish.
Cook for 2/3 minutes on each side, then set to one side and let the muscle fibres rest, for a perfectly cooked swordfish.
Add the coconut milk to the pan of spices and reduce by half. Fold in the already blanched beans and heat through. Don’t cover or heat for too long as you want to keep that vibrant colours.
To garnish I’m using chopped Coriander leaf, flaked toasted almonds and a warm naan bread.
Come and enjoy some of James’ delicious dishes created from fresh seasonal produce grown at Hyde Hall https://www.rhs.org.uk/gardens/hyde-hall/food-drink
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