Name: Malaysian swordfish curry
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 6 fresh red thai chillies, chopped coarsely; 2 clove garlic, quartered; 10 shallots (250g), chopped coarsely; 1/2 cup coarsely chopped fresh lemon grass; 5 centimetre piece galangal (25g), quartered; 1 teaspoon curry powder; 1 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 2 tablespoon vegetable oil; 1 tablespoon fish sauce; 1 2/3 cup (400ml) coconut milk; 1 2/3 cup (400ml) coconut cream; 2 cup (400g) jasmine rice; 4 x 220g swordfish steaks, skinned; 1/4 cup (10g) flaked coconut, toasted; 4 kaffir lime leaves, shredded finely

Malaysian swordfish curry

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

Ingredients

6 fresh red thai chillies, chopped coarsely

2 clove garlic, quartered

10 shallots (250g), chopped coarsely

1/2 cup coarsely chopped fresh lemon grass

5 centimetre piece galangal (25g), quartered

1 teaspoon curry powder

1 teaspoon ground coriander

1/4 teaspoon ground turmeric

2 tablespoon vegetable oil

1 tablespoon fish sauce

1 2/3 cup (400ml) coconut milk

1 2/3 cup (400ml) coconut cream

2 cup (400g) jasmine rice

4 x 220g swordfish steaks, skinned

1/4 cup (10g) flaked coconut, toasted

4 kaffir lime leaves, shredded finely

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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