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Serves : 4
Preparation time : 15 mins
Cooking time : 15 mins
4 tablespoons oil
8 cardamom pods
2 short cinnamon sticks
2 onions, peeled and sliced
2 sprigs curry leaves
2 cloves garlic
2cm ginger, pounded to a paste
½ teaspoon turmeric powder
1½ tablespoons chili powder
1½ tablespoons coriander powder
1 teaspoon cumin powder
4 tablespoons grated fresh coconut ground into a fine paste with 100ml water
500ml thick coconut milk or water
125g diced tomatoes or canned tomatoes
½ tablespoon salt
25g chopped coriander leaves
500g swordfish or shard cutlets, cut into chunks (substitute with any oily fish)
Method for Swordfish Curry:
Heat the oil in a wok over medium heat and stir-fry the cloves, cardamoms and cinnamon sticks until aromatic, about 3 to 4 minutes. Add the onions and curry leaves and stir-fry until golden brown, about 2 minutes.
Stir in the garlic-ginger paste, chili powder, coriander, cumin and ground coconut. Stir-fry over low heat until the oil separates, about 3 minutes.
Stir in the coconut milk (or water), tomatoes, salt and chopped coriander and bring to a boil. Add the fish pieces to the curry, return to the boil and simmer until the fish is done, about 8 to 10 minutes.