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Indian Curry : Swordfish Curry

Serves : 4
Preparation time : 15 mins
Cooking time : 15 mins

  • 4 tablespoons oil
  • 8 cloves
  • 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:

  1. 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.
  2. 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.
  3. 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.

Indian Curry

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Last Updated: 24/07/2011