Swordfish Tikka Jalfrazi Recipe
Cooking method for Swordfish Tikka Jalfrazi
Make a paste of the curry powder and chilli powder with a little water. Heat the frying pan without oil and dry fry the cumin seeds and cardamom seeds for 60 seconds. Add the oil and fry the onion until translucent in the veg oil then add the garlic, ginger and chilli, green pepper and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chopped tomatoes and simmer for 20 minutes to reduce while the Swordfish Tikka is cooking in the oven, stir constantly. Stir in the Swordfish tikka when cooked. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.
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