• 1 1/2  tablespoon  vegetable oil
• 1  teaspoon  ginger, finely chopped
• 1  green chili, split lengthwise
• 10  each  curry leaves, fresh or dried
• 2  each  medium red onions, thinkly sliced
• 12  ounce  swordfish, cut into 1 inch cubes
• 1  jar Seeds of Change Madras Sauce
• 1/3  cup  warm water
• 5  each  small plum tomatoes, cut in quarters
• 1  tablespoon  cilantro, finely chopped

Heat oil, saute ginger, chili and curry leaves for 1 minute. Add sliced onions and saute until translucent, add the cubed swordfish and saute 2 minutes. Pour in Madras Sauce and water, let simmer until the fish is cooked. Stir in tomatoes and chopped cilantro just before serving. Serve with bread or steamed rice.

If you don't have curry leaves, substitute 1 tsp. curry powder. Try swapping the sword fish for any other firm fish such as tuna or try chicken if you prefer.