This cracking swordfish curry is one I created for Stuart at Little Juniper Gin. The flavours work so well with his signature gin. So, if you are needing a little fish inspiration then look no further than this 😉
Blogging!
I have been writing recipes for a few years now and as much as I love cooking and creating dishes I have to be honest when I say the part I like the least is writing blog posts. I think it’s mainly because as a reader of blogs I generally just scroll to the recipe and am less interested in the fluff in between. Am I wrong? So, unless any of you guys feel particulary strongly about it going forward I’ll just be popping up the recipe, a couple images and a small bit of waffle 😉 Plus, less time typing means more time cooking so more dishes to choose from!
All the info you need on this swordfish curry is in the recipe below but if you have any questions, feel free to email, message, write a comment or hit me up on insta (usually quicker!)
Alternative Fish Dishes
Inspired by my epic swordfish curry? Check out these other beauties on my site for more fishpiration!
Find these recipes and many more on my site today! Also, always feel free to hit me up on Instagram if you have any questions at all 😉
Servings: 4 people
Calories: 541kcal
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Ingredients
Curry
- 600 g swordfish
- 3 tbsp oil
- 2 red onions finely chopped
- 4 cloves garlic crushed
- 1 tbsp ginger grated
- 1 tbsp chilli paste
- ½ tsp turmeric powder
- 1 tbsp cumin
- 1 tbsp ground coriander
- 1 tbsp garam masala
- 1 tsp chilli powder
- 2 cans diced tomatoes 440ml cans
- 100 ml water
- 1 tbsp yoghurt heaped
Flatbreads (optional)
- 1 cup self raising flour
- ¾ cup yoghurt
- salt
- ½ tsp baking powder
Garnish
- Yoghurt
- Coriander leaf
- Lime wedge
- Spring onion – thinly sliced
- Ginger – sliced into matchsticks
Essential Tools
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Chef Knives
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Chopping board
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weighing/measuring utensils
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saucepan for rice
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Large saucepan with lid for curry
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grill pan/BBQ for flatbreads
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Rolling Pin for flatbreads
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mixing bowl for flatbreads
Instructions
Flatbreads (optional)
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Mix all ingredients togethers and knead on a well floured surface until well combined
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Place back in the bowl with a drizzle of olive oil, cover and prepare the curry
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Once the swordfish is cooking in the curry – pour dough onto a well floured surface and knead once again until smooth (it doesn’t need to be perfect!).
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Cut into 4 pieces and roll out until approx. 1/2cm thick
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Grill on BBQ or grill pan for 1 minute per side
Curry
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In a large pan fry onions with oil for approx. 5 mins until soft and translucent
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Add garlic, ginger and chilli paste – cook for 1min
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Add spices along with 100ml water and cook for a further minute
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Add tinned tomatoes, bring to a simmer and cook covered for 5 mins
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Meanwhile, chop swordfish into approx. 2cm cubes and the add to the curry. Cook, covered on low for 8-10 mins
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Stir through yoghurt and serve with rice and garnish
Notes
Tips/Tricks
- swordfish has a great meaty quality so it stands up well in a curry – alternative options would be monkfish or prawns. Monkfish will take similar time to cook where as prawns will take approx. 4 mins so if using simmer the tomatoes step for 10mins and then add prawns
- alternatively – you can use chicken thighs. Fry these and cook to about 80% before cooking the onions and then add the chicken back in when you would add the swordfish
- flatbreads are optional and nowadays you can buy great frozen versions if you don’t have the time or energy 😉
- don’t skip the garnishes – they add an extra layer of flavour and also make it look the part too!
Nutrition
Calories: 541kcal | Carbohydrates: 46g | Protein: 40g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 475mg | Potassium: 1406mg | Fiber: 5g | Sugar: 12g | Vitamin A: 632IU | Vitamin C: 31mg | Calcium: 250mg | Iron: 5mg