Threaded onto skewers before a quick char, vegetables and swordfish get a double hit of Gunpowder Spice (Milagai Podi) in both the marinade and finishing seasoning. Brush with a fig jam and lemon glaze just after grilling and top with more Gunpowder Spice for the perfect bal... Threaded onto skewers before a quick char, vegetables and swordfish get a double hit of Gunpowder Spice (Milagai Podi) in both the marinade and finishing seasoning. Brush with a fig jam and lemon glaze just after grilling and top with more Gunpowder Spice for the perfect balance of spicy and sweet. Read More Read Less
INGREDIENTS 12 SERVINGS
- FIg Glaze
- 1/4 cup (60 milliliters) fig jam
- 1 tablespoon (15 milliliters) lemon juice
- 1 tablespoon (15 milliliters) water
- Swordfish Skewers
- 1 pound (500 grams) swordfish steaks , cut into 1-inch (2 1/2-cm) chunks
- 2 cups (500 milliliters) cauliflower florets
- 1 cup (250 milliliters) cherry tomatoes
red pearl onions
- red onion, cut into 1-inch chunks
- 2 tablespoons (30 milliliters) vegetable oil
- 1/4 cup (60 milliliters) Gunpowder Spice (Milagai Podi) , plus more to serve
- 2 tablespoons (30 milliliters) finely chopped fresh mint leaves
- 1 For the Fig Glaze, mix all ingredients in small bowl until well blended. Set aside.
- 2 For the skewers, place swordfish, cauliflower, tomatoes and red onion in large bowl. Add oil and Gunpowder Spice; toss gently to coat. Alternately thread swordfish and vegetables onto each of 12 skewers.
- 3 Grill skewers over medium heat 6 to 8 minutes or until swordfish is cooked through and flakes easily with a fork, turning halfway through grilling. Remove skewers from grill. Brush immediately with Fig Glaze. Sprinkle with additional Gunpowder Spice and mint to serve.
Test Kitchen Tips:
•Soak bamboo skewers in water for at least 30 minutes to prevent burning on grill.
•To peel pearl onions, trim off root ends. Blanch in boiling water about 1 minute. Immediately transfer to ice bath. Drain. Pinch each onion opposite of the trimmed root end to pop the onion out of its skin. •Milagai Podi literally translates to ‘chili powder’ in Tamil, but the seasoning is more complex. Milagai Podi, often referred to as Gunpowder Spice, is a mixture of dal (lentils), seeds, and spices traditionally found in South Indian cuisine. The blend can vary in heat level, based on the number and types of chilies used. It is typically used to season idlis and dosas in Indian cuisine.
•Dal is both an Indian dish and cooking ingredient. It refers to dried and split beans, peas or lentils and is a staple ingredient in South Asian cuisine. As a dish, Dal refers to various soups, stews and pureed side dishes made with the split legumes. Various types of dal such as chana dal, toor dal, or black dal can be found in the international or Indian sections at most major grocery stores, as well as natural food stores and online retailers.