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
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 --------- Cooking time: 40 minutes --------- Resting time: 0 minutes ---------- Total time needed: 55 minutes ---------- 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
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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