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Ingredients
- 500g of swordfish
- 1 red onion
- 3 zucchini
- 2 waxy potatoes
- 2 ripe tomatoes
- 1 red capsicum
- 1/2 cup coriander leaves
- 1/2 cup Italian parsley
- 2 cloves garlic, minced
- 3 tsp ground cumin
- 4 tsp paprika
- 2 tsp turmeric
- 1 tsp cayenne pepper
- 1 tsp ground black pepper
- 2 tsp salt.
- 1/2 cup of water
- 4 tbsp of red wine vinegar
Method
Mix together 1 red onion, finely chopped; 1/2 cup coriander leaves and 1/2 cup Italian parsley, roughly chopped; 2 cloves garlic, minced; 3 tsp ground cumin; 4 tsp paprika; 2 tsp turmeric; 1 tsp cayenne pepper; 1 tsp ground black pepper; 2 tsp salt.
Chop into bite-size chunks 1 onion, 3 zucchini, 2 waxy potatoes, 2 ripe tomatoes and 1 red capsicum. Toss the vegetables in the spice mix and place in the dish. Add 1/2 cup of water, cover and place on a very low heat. Cook for 45 minutes.
Cut 500g of swordfish into pieces 2cm thick by 5cm long. Add 4 tbsp of red wine vinegar to the vegetables, and then lay the swordfish on top. Cover and turn off the heat.
To serve
After 5 minutes, serve with couscous or rice.
