Quick & Easy

Malaysian swordfish curry

Seriously hot and yet creamy too, this Malaysian swordfish curry is bursting with flavour.
malaysian swordfish curry



1.Blend or process chilli, garlic, shallot, lemon grass, galangal, curry powder, coriander, turmeric and half of the oil until mixture forms a paste.
2.Heat remaining oil in large frying pan; cook paste, stirring, over medium heat about 3 minutes or until fragrant. Add sauce, coconut milk and cream; bring to a boil. Reduce heat; simmer, uncovered, about 15 minutes or until mixture thickens slightly.
3.Meanwhile, cook rice in large saucepan of boiling water, uncovered, until tender; drain. Cover to keep warm.
4.Cook swordfish on heated oiled grill plate (or grill or barbecue), in batches, until browned both sides and cooked as desired.
5.Divide fish among serving bowls; top with sauce, sprinkle with toasted coconut and lime leaves. Serve rice separately.

If you can’t find shallots, substitute a medium brown onion and a small clove of crushed garlic.


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