Swordfish madras

Absolutely fabulous sauce for people who like it hot! Try swapping the swordfish for any other strong fish, such as tuna, or chicken if you prefer. You can increase the heat by adding extra green chillies.

Serves: 4

What you need:

• 1 ½ tbsp vegetable oil
• 1 tsp fine chopped ginger
• 1 green chilli, slit lengthwise
• 10 curry leaves, fresh or dried
• 2 medium red onions, thinly sliced
• 200g swordfish diced into 2cm cubes
• 200ml Seeds of Change Madras sauce
• 100ml warm water
• 100g baby plum tomatoes, cut into halves
• 1 tbsp fine chopped coriander leaves

What you do:

1. Heat oil, sauté ginger, chilli and curry leaves for 1 minute.
2. Add sliced onions and sauté until translucent, then add the diced swordfish and sauté for 2 minutes.
3. Pour in the Madras sauce and water and let it simmer until the fish is cooked.
4. Stir in baby plum tomatoes and chopped coriander just before serving.
5. Serve with bread or rice.

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