A classic Punjabi dish, Aloo Gobi, or cauliflower with potatoes and peas, is a simple and delicious southern Indian vegetarian curry, shining through with rich textures, complex flavours and intoxicating aromas. A staple in most Indian restaurants, Aloo Gobi can also be adapted without potatoes for a sensational Gobi Matar, an equally delicious yet low-fat carb-free version of the original. Served with succulent filets of wild swordfish marinated in a light ponzu, sesame oil and cilantro marinade, the balance of flavours are a winning combination. Garnished with a generous dollop of plain Greek yogurt, fresh mint and black sesame seeds, swordfish has found its mouthwatering match with this heavenly Indian-inspired Swordfish Gobi Matar.
Gobi Matar with cauliflower, peas and kari leaves
Swordfish Gobi Matar
1 lb swordfish, cut in half
2 tsp sesame oil
1 tbsp Ponzu sauce
1 tbsp chopped fresh cilantro leaves
2 tbsp vegetable oil
1/8 tsp asafoetida
2 tsp black mustard seeds
12-16 kari leaves
1/2 cup peas, fresh or frozen
1/4 tsp turmeric
1/8 tsp salt, or to taste
1 tbsp chopped chives
6 sprigs of fresh mint or cilantro
1 cup plain Greek yogurt
1 tsp black and/or white sesame seeds
Marinate the swordfish with sesame oil, ponzu and cilantro for about 30 minutes, and preheat the oven to 425°F.
Meanwhile, separate the cauliflower into small florets. Warm the vegetable oil in a large sauté pan over medium heat. When hot, add the asafoetida, then a second later, add the mustard seeds. When the mustard seeds begin to pop, add the kari leaves and stir to combine. Then add the cauliflower, turmeric and some salt to taste. Cook for 5 or 6 minutes, stirring occasionally to ensure the cauliflower is well coated with the spices and begins to brown slightly. Add 1/4 cup of water, and as soon as it starts to bubble, add the peas, cover the pan and turn down the heat to med-low. Cook 10-15 minutes more until the cauliflower is soft and cooked through.
While the Gobi Matar is cooking, set the swordfish on a foil lined baking tray and cook for 20-25 minutes, until it's just cooked through and still moist. To serve, spoon the gobi matar on 2 warm dinner plates and top with the swordfish. Garnish with a dollop of yogurt, sprinkle of sesame seeds and top with sprigs of fresh mint or cilantro if desired.