Serves 4

500 g Swordfish cutlets
Marinade:
2 teaspoons ground turmeric
1 tablespoon each yellow and black mustard seeds, coarsely crushed
1 tablespoon hot mustard
1 tablespoon fresh ginger, grated
3 cloves garlic, crushed
2 small green chillies, roughly chopped
2 tablespoons mustard seed oil
salt to taste
1 cup Jalna Premium Blend Creamy Yoghourt or Jalna BioDynamic Yoghourt
2 tablespoons coconut cream

• Mix all the marinade ingredients together and pour over the swordfish cutlets that have been placed into a greased baking dish. Leave for 20 minutes.
• Place the baking dish in a pre-heated, moderate 180ºC oven for approximately 20 minutes. Serve with fragrant steamed rice.