Using a mortar and pestle, grind the cashews into a fine crumb. Add the chilli and spring onion and continue to pound into a paste. Stir in the chopped herbs, garlic, tamarind paste, lime juice, and water. Mix well and season to taste with salt and pepper. This sauce keeps well in an airtight container in the fridge for up to 7 days.

Rub the swordfish steaks with extra virgin olive oil and season generously with Street BBQ Indian seasoning

Place on a hot grill, flipping every 2 minutes, for 5–7 minutes, or until just cooked through with a pink centre - similar to a tuna steak.

Plate the swordfish, spoon over a generous amount of the cashew & coriander sauce, and finish with a final sprinkle of Street BBQ Indian. Best enjoyed with a fresh salad.