Swordfish Steak with Bean Mash and Green Peas

Cherie felt like cooking up a meal a few days. We discussed available options, time and difficulty levels and came up with this very nice platter that would make for a nice meal as well as be quick to execute.


  • Fish steaks:
    • Swordfish steaks
    • Seasoned flour
    • Oil for frying
  • Bean Mash
    • Boiled kidney beans/rajma, 500 gm
    • Lemon juice, 2 whole
    • Butter, 100 gm
    • Green chilies, de-seeded and chopped
    • Onions, 2 medium, chopped
    • Garlic, 10 cloves, chopped
    • Salt to taste
  • Peas
  • Egg, fried


  1. Wash drain and dry steaks. Dust with seasoned flour and pan fry for a few minutes on each side until cooked. This fish doesn’t have a lot of fat – don’t overcook it or it’ll be too dry.
  2. Mash the kidney beans/rajma with lemon juice butter and gently fried mixture of onions, green chillies and garlic, seasoning as required.
  3. The egg was broken into a hot pan with a bit of oil, then quickly flipped over so the white would cook, and then slid onto each platter, after a total cooking time of about 1 minute. We like our eggs soft and yolks liquid.
  4. Thaw the peas.
  5. Serve up on a plate.


  • Substitute with any other mash, though this one is somewhat healthier for most of us.
  • Cook the eggs longer if you wish.

Couscous, Beans, Spinach & Eggs

After a walk in the morning, Indu and I like sitting out in the balcony, watch the sun come up, sip tea and share breakfast. Sometimes, a groggy, bleary-eyed Cherie joins us.

I’m experimenting with a rajma-galauti kebab recipe, and had a pile of boiled rajma (kidney beans) available. Starting from there, this platter came together, with spinach pancakes, some spiced up couscous and a bit of hot, green chutney to bring it all together.

The pancakes were really soft, softer than I thought they’d be. Parathas make me lethargic and I tend to avoid them as beloved as they are though a bit of carb indulgence on a weekend is nice.


  • Pancakes
    • Spinach, blanched and pureed, 1 cup
    • Flour, any – besan (chickpea), whole wheat, maida, 2 tbsp
    • Eggs, beaten, 2 nos
  • Couscous
    • Couscous, cooked in salted water, 50gm
    • Onions, chopped
    • Coriander, chopped
    • Garam masala, per taste
    • Olive oil, extra virgin, per taste. Go easy.
  • Rajma, boiled
  • Olives, bottled
  • Green chutney
    • Coriander, garlic, ginger, onion, green chillies, lemon juice


  • Pancakes: Mix the lot, adjusting for consistency. Pour on to a pan, cover and let the top side steam. They’re prettier this way.
  • Couscous: Mix the lot, adjust seasoning.
  • Chutney: Blend the lot, adjusting for personal taste. We went heavy on the garlic, choosing a somewhat coarse texture.
  • Assemble and serve