Tandoori Style Swordfish Tacos

• Fresh Yellow Chutney
• 1 cup peeled, diced, seeded, yellow tomato
• 1 cup peeled, diced peach
• 2 T veg oil
• 3 T cider vinegar
• 1 T honey
• 1 T tamarind puree or pomegranate molasses
• 1/4 cup yellow raisins, soaked in hot water to plump.
• 2 T minced ginger
• 2 cloves garlic
• 1 T black mustard seeds
• 1/2 T coriander seeds
• 1 T cumin, ground
• 1 , diced jalepeno pepper
• 3 green cardamom pods, crushed
• Tandoori Swordfish & Yogurt Sauce
• 1.5 pounds sword fish steaks
• 4 T tandoori paste
• 1/2 cup plain yogurt
• 1 T grated ginger
• YOGHURT SAUCE
• 1 cup plain yoghurt
• 1/2 cup cilantro, stems & leaves
• 1/4 cup fresh mint leaves
• 1 minced, seeded, deviened serrano
• 1 clove garlic
• Juice of 1 lime or lemon
• salt & pepper
• ACCOUTREMENTS
• 1 C seedless (or seeded) cucumber, peeled diced 1/2 cup sliced radishes 1/2 cup shredded cabbage 1/4 C red onion minced, sliced fresh hot peppers
• 1/4 cup mint leaves lemon wedges
• 8 flour tortillas 2 T butter or Ghee

1. Place tomatoes & peaches in a non-reactive bowlrnSalt generously.
2. Saute ginger, jalapeno, raisins and garlic in 1 T oil till soft.
3. Whisk in honey, tamarind (or pom. molasses) & vinegar, pour over tomato/peaches
4. Add 2nd T of oil to pan and add mustard seed, coriander, cumin & cardamom, Saute until mustard seeds POP
5. Add spices to tomato/peachesrnLet sit awhile, so the flavors meld, can be done a day ahead
6. Yoghurt Sauce:rnBlend the cup of yoghurt, cilantro, mint, garlic & serrano together till smooth & green, season to taste with lime/lemon, salt & pepper, if you want more heat, add another serrano or a hottter pepper, if you want less heat, use less pepper or omit entirely
7. Whisk together Tandoori paste, (1/2 cup) yogurt, grated ginger
8. Cut fish into large 2 -3" chunksrnMarinate sword fish an hour or two or up to 1 day
9. Wipe off excess marinade, give a sprinkle of salt and a grind of pepper
10. Skewer about 4 chunks per skewer, you should have 8 Skewers, 2 per personrnGrill on high heat 5 mins on 1 side ..3-4 on the other
11. Assembly:rnGrill flour tortillas, the brush with butterrnPlace a few swordfish chunks insidernAdd a good spoonful of "chutney"\rnrizzle with yoghurt saucernAnd sprinkle on cucumbers, red onion, radishes, bit of cabbage & fresh herbs, more hot peppers if that's your thingrnAdd a squeeze of lemon
12. Would be great with Fresh Melon or Mango Margaritas, maybe some coconut basmati rice or grilled sweet potato wedges brushed with lime juice & garam masala...wine wise I had this really lush juicy Albarino , CANA was the name it was really full of fruit, bursting with fruit actually, on that note a Trebianno would work too.

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Taken from food52.com/recipes/5715-tandoori-style-swordfish-tacos (may not work)