Grilled Swordfish & Cauliflower Skewers with Gunpowder Spice

Grilled Swordfish & Cauliflower Skewers with Gunpowder Spice

Grilled Swordfish & Cauliflower Skewers with Gunpowder Spice

Prep Time
10 Minutes
Cook Time
8 Minutes
Threaded onto skewers before a quick char, vegetables and swordfish get a double hit of Gunpowder Spice (Milagai Podi) in both the marinade and finishing seasoning. Brush with a fig jam and lemon glaze just after grilling and top with more Gunpowder Spice for the perfect balance of spicy and sweet. Makes 12 (1 skewer) servings
  • Fig Glaze:

  • 50 grams fig jam

  • 1 tablespoon lemon juice

  • 1 tablespoon water

  • Swordfish Skewers:

  • 450 grams (1 bag) swordfish steaks, cut into 1inch chunks

  • 1 small cauliflower, cut into florets

  • 100 grams (4 ounces) cherry tomatoes

  • 12 shallots, peeled

  • 2 vegetable oil

  • 3 Gunpowder Spice (Milagai Podi), plus more to serve

  • 2 finely chopped fresh mint

Cooking tip
  1. Soak bamboo skewers in water for at least 30 minutes to prevent burning on grill.
  2. To peel shallots - blanch onions in boiling water for 1 minute. Using a slotted spoon, remove onions to an ice bath. Drain. Trim a small amount of the root end, then pinch each onion at its stem end to pop the onion out of its skin.
  3. 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.
  4. Dal is both an Indian dish and cooking ingredient. It refers to dried and split beans, peas or lentils and is a staple ingredient in South Asian cuisine. As a dish, Dal refers to various soups, stews and pureed side dishes made with the split legumes. Various types of dal such as chana dal, toor dal, or black dal can be found in the international or Indian sections at most major grocery stores, as well as natural food stores and online retailers.


  • 1 For the Fig Glaze, mix all ingredients in small bowl until well blended. Set aside.
  • 2 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.
  • 3 Grill skewers over medium heat 6-8 minutes or until swordfish is cooked through and flakes easily with a fork, turning halfway through grilling. Remove skewers from grill. Brush immediately with Fig Glaze. Sprinkle with additional Gunpowder Spice and mint to serve.