Tandoori Swordfish Steaks from Season: Big Flavors, Beautiful Food by Nik Sharma

Ingredients

• 1 tsp fine sea salt
• 1 tsp coriander seeds
• 1 Tbsp fresh lemon juice
• One ½ in [12 mm] piece fresh ginger, peeled and chopped
• 2 Tbsp plain Greek yogurt
• 2 Tbsp coconut oil
• flaky sea salt, such as Maldon
• Seeds from 1 green cardamom pod, crushed
• 2 Tbsp vegetable oil, plus more for grilling
• 1 tsp nigella seeds
• ½ tsp ground turmeric
• ½ tsp coriander seeds
• 2 serrano chiles, halved lengthwise
• 2 garlic cloves, chopped
• Two 1 in [2.5 cm] thick swordfish steaks (about 8 oz [230 g] each)
• ½ tsp freshly ground black pepper
• 8 garlic cloves, sliced
• 2 Tbsp extra-virgin olive oil
• ½ tsp paprika
• 1 tsp cumin seeds
• 1 small pumpkin (about 1½ lb [680 g])
• ½ tsp ground Kashmiri chile
• 4 black peppercorns
• ½ cup [120 ml] water
• 2 whole cloves