You can’t say you’ve tasted our most outstanding curry recipes until you’ve tried your hand at this swordfish curry. The seriously hot, creamy and stew-like dish takes inspiration from countries such as India and Malaysia – and makes as much a household staple as a fuss-free accompaniment to a family feast on special occasions.
- 6 fresh red Thai chillies, chopped coarsely
- 2 clove garlic, quartered
- 10 shallots (250 g), chopped coarsely
- ½ cup coarsely chopped fresh lemongrass
- 5 cm piece galangal (25 g), quartered
- 1 tsp curry powder
- 1 tsp ground coriander
- ¼ tsp ground turmeric
- 2 tbsps vegetable oil
- 1 tbsp fish sauce
- 1⅔ cups (400 ml) coconut milk
- 1⅔ cups (400 ml) coconut cream
- 2 cups (400 g) jasmine rice
- 4 x 220 g swordfish steaks, skinned
- ¼ cup (10 g) flaked coconut, toasted
- 4 kaffir lime leaves, shredded finely
Blend or process chilli, garlic, shallot, lemon grass, galangal, curry powder, coriander, turmeric and half of the oil until mixture forms a paste.
Heat remaining oil in large frying pan; cook paste, stirring, over medium heat about 3 mins or until fragrant. Add sauce, coconut milk and cream; bring to a boil. Reduce heat; simmer, uncovered, about 15 mins or until mixture thickens slightly.
Meanwhile, cook rice in large saucepan of boiling water, uncovered, until tender; drain. Cover to keep warm.
Cook swordfish on heated oiled grill plate (or grill or barbecue), in batches, until browned both sides and cooked as desired.
Divide fish among serving bowls; top with sauce, sprinkle with toasted coconut and lime leaves. Serve rice separately.
TIP If you can’t find shallots, substitute a medium brown onion and a small clove of crushed garlic.