Sauteed Onaga (Swordfish) Creamy Curry Sauce

Ingredients

• 2 lbs swordfish, filleted
• 1/4 cup olive oil
• salt and pepper

Curry Sauce

• 2 teaspoons clarified butter
• 1 teaspoon ginger, finely chopped
• 1 teaspoon garlic, finely chopped
• 1/2 cup onion, finely chopped
• 1 teaspoon green chili pepper, finely chopped
• 1 teaspoon red chili pepper, finely chopped
• 1 teaspoon turmeric
• 2 teaspoons curry powder
• 1 teaspoon coriander
• 1 teaspoon garam masala or curry powder
• 1/4 cup fish stock or clam juice
• 1/2 cup tomato, blanched, peeled, finely chopped

To Finish

• 1 cup cream
• 2 tablespoons cilantro, finely chopped
• 1 drop lemon juice

Directions

1. 1

   To prepare the curry sauce:.

2. 2

   In a saucepan, sweat garlic and ginger in butter.

3. 3

   Add onions, celery, and chile; sweat.

4. 4

   Add tumeric, curry powder, coriander, and garam masala.

5. 5

   Add clam juice; bring to a simmer.

6. 6

   Add tomatoes.

7. 7

   Reduce to a syrup, then add cream and bring to a boil.

8. 8

   Season to taste; remove from heat when cooked.

9. 9

   Add cilantro and lemon jucie to finish.

10. 10

    Set aside.

11. 11

    To cook the onaga fish:.

12. 12

    Cut into 8-oz pieces.

13. 13

    Season both sides of the fillets with salt and pepper.

14. 14

    Preheat frying pan with olive oil and cook the fillets, from 3-5 minutes.

15. 15

    To finish the plate:.

16. 16

    Preheat four dinner plates.

17. 17

    Pour equal amounts of sauce on each plate.

18. 18

    Place the fillet in the center of each plate.

19. 19

    Serve immediately.