Serves 4
Prep Time
Cook Time
Difficulty Level
Download or Print

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.

Photo: bauersyndication.com.au

Download or print the recipe