# Tandoori-Style Swordfish with Carrot Raita, Coconut-Braised Kale, and Curried Sweet Potato Latkes > Warmly spiced swordfish gets a little char under the broiler, then a cool spoonful of carrot raita. Coconut-braised kale brings a silky, savory counterpoint to crisp-edged curried sweet potato latkes—a winter Hanukkah plate with plenty of contrast. - URL: https://www.chezjk.com/recipes/tandoori-style-swordfish-with-carrot-raita-coconut-braised-kale-curried-sweet-po - Author: Jonathan Katzman - Cooked and photographed: 2025-12-18 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Tandoori-Style Swordfish with Carrot Raita, Coconut-Braised Kale, and Curried Sweet Potato Latkes](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F6cedb771a92c8fa9.jpg) ## Tandoori-Style Swordfish A short yogurt marinade carries the spices without overwhelming the fish. Broiling gives the coating browned edges while keeping the thick steaks moist. ### Ingredients - 1.5 lb swordfish steaks, about 1 inch thick, skin removed - 1/3 cup plain whole-milk Greek yogurt - 1 tbsp lemon juice - 1 tbsp avocado oil, plus a little for the broiler rack - 2 tsp finely grated ginger - 2 cloves garlic, finely grated - 1.5 tsp sweet paprika - 1 tsp ground cumin - 1 tsp ground coriander - 1/2 tsp turmeric - 1/2 tsp gluten-free garam masala - 1/8 tsp cayenne pepper - 3/4 tsp fine sea salt ### Instructions 1. Mix the yogurt, lemon juice, avocado oil, ginger, garlic, spices, and salt. Pat the swordfish dry and coat evenly. Refrigerate for 30–45 minutes. 2. Heat the broiler on high with a rack about 6 inches from the element. Line a broiler-safe tray with foil and set a lightly oiled metal rack over it; do not use parchment. 3. Lift the fish from the marinade, leaving a thin coating rather than thick clumps. Discard the remaining marinade. 4. Broil for 4–6 minutes, until the surface has browned patches. Turn carefully and broil another 3–6 minutes, checking early with an instant-read thermometer. The center should reach 145°F; move the tray farther from the element if the coating darkens before the fish is cooked. 5. Rest for 3 minutes, then cut across the steaks into broad slices for serving. ### Notes - Keep the acidic marinade brief; an overnight soak can compromise the fish's texture. - Swordfish is high in mercury and is not recommended for pregnant or breastfeeding people or young children. ## Carrot Raita Finely grated carrot adds sweetness and a pale orange tint. Yogurt and toasted cumin cool the spices on the fish and balance the fried latkes. ### Ingredients - 1 cup plain whole-milk Greek yogurt - 1 medium carrot, peeled and finely grated - 1/2 tsp cumin seeds - 2 tsp lemon juice - 1/4 tsp fine sea salt, plus more to taste - 1–3 tbsp cold water, as needed ### Instructions 1. Toast the cumin seeds in a dry small pan over medium heat for 30–60 seconds, just until fragrant. Cool and lightly crush. 2. Stir the carrot, cumin, lemon juice, and salt into the yogurt. Add enough cold water to make a thick but spoonable sauce. 3. Refrigerate for at least 15 minutes. Stir and taste before serving, adjusting salt and lemon as needed. ### Notes - Use the fine side of a box grater so the carrot softens into the yogurt rather than remaining a coarse slaw. ## Coconut Milk–Braised Kale A short coconut braise softens sturdy winter kale while leaving it some bite. Onion, ginger, and turmeric make a savory golden sauce that ties the greens to the fish and latkes. ### Ingredients - 2 bunches lacinato kale, about 1 lb total - 1 tbsp coconut oil - 1 medium yellow onion, diced - 2 cloves garlic, thinly sliced - 2 tsp finely grated ginger - 1/2 tsp cumin seeds - 1/2 tsp turmeric - 1 13.5-oz can unsweetened full-fat coconut milk - 1/4 cup water, plus more as needed - 1/2 tsp fine sea salt, plus more to taste - 2 tsp lime juice ### Instructions 1. Strip the kale leaves from their tough stems. Wash well and cut into roughly 1/2-inch ribbons. 2. Heat the coconut oil in a wide saucepan over medium heat. Add the onion and a pinch of the salt; cook for 6–8 minutes until softened but not deeply browned. 3. Add the cumin seeds, garlic, and ginger. Stir for 1 minute, then add the turmeric and stir briefly. 4. Add the coconut milk, water, and remaining salt. Bring to a gentle simmer, then fold in the kale in batches. 5. Cover and simmer gently for 8–12 minutes, stirring occasionally, until the kale is tender with a little chew. Uncover and reduce for 2–4 minutes if needed; leave enough sauce to pool around the greens. 6. Remove from the heat and stir in the lime juice. Adjust the salt and loosen with a splash of water if the sauce has become too thick. ### Notes - Keep the simmer gentle to avoid reducing the coconut milk into an oily, overly thick sauce. ## Curried Sweet Potato Latkes Squeezed shreds and a modest amount of cassava flour create crisp, lacy edges without a heavy batter. Curry spices temper the sweetness and echo the rest of the plate. ### Ingredients - 1.5 lb orange-fleshed sweet potatoes, peeled - 1 small yellow onion - 2 large eggs - 1/4 cup cassava flour - 2 tsp gluten-free curry powder - 1/2 tsp ground cumin - 1 tsp fine sea salt - 1/4 tsp freshly ground black pepper - 1/2 cup ghee, for shallow-frying, adding more if needed ### Instructions 1. Coarsely grate the sweet potatoes and onion. Wrap in a clean kitchen towel and squeeze firmly in batches to remove as much liquid as possible. 2. Beat the eggs in a large bowl. Stir in the cassava flour, curry powder, cumin, salt, and pepper, then mix in the squeezed vegetables until evenly coated. 3. Heat about 1/8 inch of ghee in a heavy skillet over medium heat, aiming for roughly 350°F. A few shreds should sizzle immediately without scorching. 4. Scoop about 1/4 cup of mixture per latke into the pan and flatten to roughly 1/4 inch thick. Leave space between them and avoid compressing the edges too neatly. 5. Fry for 3–5 minutes per side, until deep golden brown and cooked through. Adjust the heat as needed: sweet potatoes brown quickly, but the centers need time to soften. 6. Transfer to a wire rack over a sheet pan and lightly salt while hot. Repeat with the remaining mixture, adding ghee as needed. The batch should yield about 12 latkes. ### Notes - If the mixture begins releasing liquid, stir before each batch and leave excess liquid behind when scooping. - Use a thin spatula and let the first side form a firm crust before turning. ## Overall Timing / Workflow The raita and kale tolerate waiting, while the fish and latkes are best finished close to serving. A low oven keeps the latkes crisp before the broiler is needed. ### Instructions 1. 0:00 — Mix the fish marinade and refrigerate the coated swordfish. Make the raita and chill. 2. 0:15 — Wash and cut the kale, chop its aromatics, and begin the coconut braise. 3. 0:25 — Grate and squeeze the sweet potatoes and onion. Mix the latke batter. Heat the oven to 225°F and set a wire rack over a sheet pan. 4. 0:35 — Fry the latkes in batches, holding finished ones uncovered on the rack in the low oven. Finish the kale and keep it warm over very low heat. 5. 1:00 — Remove the latkes from the oven and switch to the broiler. Broil the swordfish while adjusting the consistency and seasoning of the raita and kale. 6. 1:10–1:15 — Rest and slice the fish, then plate immediately. Keep the latkes uncovered so steam does not soften their crust. ### Notes - Two skillets shorten latke frying time; keep both at moderate heat so the spices do not burn. ## Plating Keeping the latkes clear of the coconut sauce preserves their crispness. Raita belongs over the fish, where its cool acidity balances the charred coating. ### Instructions 1. Spoon the kale onto one side of each warm plate with a little of its golden coconut sauce. 2. Arrange the sliced swordfish beside the kale and spoon carrot raita generously over the fish. 3. Place three latkes along the remaining side, overlapping lightly but keeping them out of the coconut sauce. Serve immediately. ## Leftover Path Separate storage protects the latkes from moisture and keeps the raita fresh. Gentle reheating prevents the lean swordfish from becoming dry. ### Instructions 1. Refrigerate the fish, kale, raita, and latkes in separate covered containers within 2 hours. Use fish within 2 days, raita within 3 days, and kale and latkes within 3–4 days. 2. Recrisp the latkes on a rack in a 400°F oven for 8–12 minutes. Warm the kale in a saucepan with a splash of water. 3. For the best fish texture, serve leftover swordfish cold or just take the chill off gently. If reheating it hot, cover with a splash of water in a low oven and heat to 165°F. 4. Serve the reheated latkes with cold carrot raita, alongside the kale and leftover fish. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.