Asian Recipes

Malaysian Swordfish Curry

April 1, 2022

Yield
Serves 4
Prep Time
20mins
Cook Time
60mins
Difficulty Level
3 / 5

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.

Ingredients

Steps

01.

Blend or process chilli, garlic, shallot, lemon grass, galangal, curry powder, coriander, turmeric and half of the oil until mixture forms a paste.

02.

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.

03.

Meanwhile, cook rice in large saucepan of boiling water, uncovered, until tender; drain. Cover to keep warm.

04.

Cook swordfish on heated oiled grill plate (or grill or barbecue), in batches, until browned both sides and cooked as desired.

05.

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