Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 750grams swordfish steaks, skinned, boned and cut into chunks
- 3 shallots, 2 roughly chopped and 1 thinly sliced
- 2 cloves garlic, thinly sliced
- 15grams fresh root ginger, peeled and chopped
- 1/4teaspoons turmeric
- 1 red chilli, deseeded and chopped
- 1 2/3 cup can coconut milk
- 6 curry leaves
- 2teaspoons caster sugar
- 3tablespoons vegetable oil
- 1tablespoons coriander seeds, crushed
- 2teaspoons cumin seeds, crushed
- 2teaspoons fennel seeds, crushed
- 15grams coriander leaves, chopped
- 1/2teaspoons salt
- 1/2teaspoons pepper
Method
Step 1 of 4
Season the swordfish with salt and pepper.
Step 2 of 4
Put the chopped shallots in a food processor with 1 of the garlic cloves, the ginger, turmeric, chilli and 2 tablespoons of the coconut milk. Blend to a smooth paste, scraping the mixture down from the side of the bowl.
Step 3 of 4
Scrape the paste into a large saucepan and add the remaining coconut milk, the curry leaves and sugar. Bring to the boil, then reduce the heat and simmer gently for 5 minutes. Add the fish and cook gently for 10 minutes.
Step 4 of 4
Heat the oil in a small frying pan. Add the sliced shallot, the remaining garlic and the coriander, cumin and fennel seeds and fry gently for 3 minutes. Stir in the chopped coriander, spoon the mixture over the curry and serve.
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