Swordfish Curry

This swordfish curry is amazing. The white meat of this big game fish is virtually without bones and cooks beautifully into firm cubes or stripes, depending on the way you cut it. I love curries. They

Swordfish Curry in a white bowl

are so versatile and the combinations and variations are virtually endless. The Indian Thai and Caribbean cuisine are well known for their spicy curries but here in South Africa with the influences of Indian, Portuguese and Cape Malay immigrants we have a great tradition of preparing fragrant curries.


Preparation time: 15 minutes 
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Cooking time:  40 minutes
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Resting time: 0 minutes
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Total time needed: 55 minutes
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Grade of Difficulty: standard

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Serves 4




Ingredients
for
Swordfish Curry

  • 3 tbs. coconut oil
  • 600 gram / 1.3 lbs. swordfish steak
  • 150 gram / 5.3 oz. seafood mix (squid, mussels, crabstick...)
  • 1 large onion, chopped fine
  • 2 spring onions sliced into thin rings
  • 3 medium sized ripe tomatoes, diced
  • 3 cloves of garlic, chopped fine
  • 5 cm / 2 inch piece of ginger, minzed
  • 2 green cayenne chilli peppers, deseeded and chopped fine
  • 100 grams / 3.5 oz. baby corn
  • 1 cup of coconut milk
  • 5 tbs. fresh heavy cream
  • 2 tsp. ground coriander seeds
  • 2 tsp. cumin powder
  • 1 tsp. turmeric powder
  • 1 bay leave
  • 3 lemon leaves
  • 3 curry leaves
  • 3 crushed pods of cardamon
  • 1 tbs. lemon juice
  • 1 tsp. salt (or to taste)
  • 1 tsp. garum masala
  • Fresh coriander leaves  to garnish



Directions

Swordfish Curry served in a black bowl
  • Switch stove plate to medium hot and heat up the oil in a large skillet / pan
  • Add onions, cover with lid and braise for about 7 to 8 minutes or until they begin to change color, stirring them regularly
  • Add spring onions, garlic, chilli, ginger, cumin, coriander, cardamon and turmeric and braise for 1 minute, stirring it continuously
  • Add tomatoes, baby corn, coconut milk and cream, stir briefly and cover with lid
  • Once the curry begins to come to the boil, reduce the heat and let it simmer for 10 minutes
  • Add swordfish pieces, stir briefly, partially cover the skillet with lid and let it gently simmer for another 10 minutes
  • Add seafood mix, salt, coriander leaves and garum masala, stir briefly, partially cover with lid again and let curry simmer for another 8 to 10 minutes
  • Take of the stove, sample some of the curry and if desired add more salt to taste

Garnish with a few more coriander leaves and serve swordfish curry hot with a bowl of steamed rice.





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Kerala Fish Curry

Kerala Fish Curry served in a blue bowl

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Easy Fish Soup  Recipe (Chowder)

Learn more about the predatory swordfish

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