Curry-rubbed Swordfish Steaks with Fresh Green Chutney

Chutney:

• 1 (1-inch) piece peeled fresh ginger
• 3 scallions (white and green parts), cut into large pieces
• 1 cup fresh mint (leaves and some stems)
• 1 cup fresh cilantro (leaves and some stems)
• 1 ¿4 cup plain low-fat yogurt
• 1 jalapeno, stemmed (ribs and seeds removed if you don't want it too hot)
• 1 tablespoon freshly squeezed lime juice
• 1 ¿2 teaspoon kosher salt
• 1 to 2 tablespoons water, if needed

Fish:

• 1 teaspoon vegetable oil
• 1/2 teaspoon Madras-style curry powder
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 4 (6-ounce) swordfish steaks
• Basmati rice, for serving, optional