Barbecue Swordfish & Cauliflower Skewers with Gunpowder Spice

Instructions

1. Make the spice blend. Heat oil in a pan on medium heat. Add chana dal, Sesame Seed, Crushed Chillies and Mustard Seed. Cook, stirring constantly for 3-4 minutes until lightly toasted and fragrant. Remove from heat, stir in remaining spices and Salt. Allow to cool for 5 minutes.
2. Carefully transfer seasoning mixture to a coffee grinder. Process until finely ground. Spread mixture on a large plate and allow to cool completely. Store in an airtight container until ready to use.
3. For the skewers, place swordfish, cauliflower, tomatoes and shallots in a large bowl. Add oil and Gunpowder Spice, toss gently to coat. Alternately thread swordfish and vegetables onto soaked bamboo skewers, about two pieces each: fish & vegetables, per skewer.
4. Barbecue skewers over medium heat 6-8 minutes or until swordfish is cooked through and flakes easily with a fork, turning halfway through cooking. Remove skewers from barbecue. Brush immediately with Fig Glaze. Sprinkle with additional Gunpowder Spice and mint to serve.
5. Cooking Tip Soak bamboo skewers in water for at least 30 minutes to prevent burning. 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.