Grains of paradise is a unique spice with origins in Africa. It is a member of the ginger family & has a subtle peppery, citrusy almost floral flavor. Grains of paradise are actually the dried reddish-brown seeds of a purple flower pod & are also known as the Melegueta or Guinea Pepper. Grains of paradise gets its special name from spice merchants in the Middle Ages who claimed that they were grown in Eden (paradise).

Health wise, grains of paradise are thought to have cardiovascular, digestive, antibacterial & anti-inflammatory properties. You can find grains of paradise in any spice market or specialty grocery store.

My Spicy Poached Swordfish is a delicious way to try this very unique spice. Grains of paradise works really well with other Indian spices in this dish & the combination is very flavorful. Basically, any mild firm fish will work for this recipe such as cod, sea bass, flounder, salmon, mahi mahi, snapper, haddock, orange roughy, grouper, monkfish, squid… you could even make this dish using shellfish such as shrimp, scallops, mussels, clams… or a combination of various seafood would also be delicious.


SPICY POACHED SWORDFISH

Ingredients:

1½ lbs swordfish (boneless, skinless fillets), cut into 1.5” size pieces
1 medium onion, thinly sliced
1 large garlic clove, finely minced
1” piece of ginger, peeled & finely grated
5-6 fresh curry leaves
1 tsp grains of paradise, lightly crushed
¼ tsp cumin seeds
¼ tsp fennel seeds
pinch of red chili flakes, to taste
pinch of smoked Spanish paprika
½ tsp ground coriander powder
salt & pepper, to taste
1½ cups fish stock (or vegetable stock)
½ cup tomato juice (or tomato broth)
½ cup thin coconut milk
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish

METHOD:

In a large deep skillet on medium heat, add the oil. When hot, add the onion & sauté until translucent. Then add in the garlic along with the ginger & curry leaves. Next, add in the spices (grains of paradise, cumin seeds, fennel seeds red chili flakes, paprika, ground coriander powder, salt & pepper). Mix well and let the spices cook for a few minutes before adding in the fish stock along with the tomato juice & coconut milk. Mix well to combine & bring the mixture to a gentle simmer. Then carefully add in the pieces of fish to the sauce. Now reduce the heat to low, cover and let cook for 6-8 minutes or until the fish is tender & completely cooked through. The cooking time here will really depend on the variety & thickness of the fish you are cooking.


VARIATIONS:

Feel free to garnish the dish with some pine nuts or thinly sliced toasted almonds. A small handful of golden raisins also adds a subtle sweetness to the dish.

Instead of cilantro leaves, add some freshly chopped dill.



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