Swordfish Curry

A simple but flavour packed fish curry

Course Dinner, Main Course, Mains

Cuisine Australian, Indian Fusion

Keyword curry, Fish Curry, Indian curry, swordfish, swordfish curry

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 541kcal

Author AnotherFoodBlogger

Mix all ingredients togethers and knead on a well floured surface until well combined
Place back in the bowl with a drizzle of olive oil, cover and prepare the curry
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!).
Cut into 4 pieces and roll out until approx. 1/2cm thick
Grill on BBQ or grill pan for 1 minute per side

In a large pan fry onions with oil for approx. 5 mins until soft and translucent
Add garlic, ginger and chilli paste - cook for 1min
Add spices along with 100ml water and cook for a further minute
Add tinned tomatoes, bring to a simmer and cook covered for 5 mins
Meanwhile, chop swordfish into approx. 2cm cubes and the add to the curry. Cook, covered on low for 8-10 mins
Stir through yoghurt and serve with rice and garnish

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!