Malaysian swordfish curry
Seriously hot and yet creamy too, this Malaysian swordfish curry is bursting with flavour.
- 1 hr cooking
- Serves 4
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Ingredients
Malaysian swordfish curry
- 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
Malaysian swordfish curry
- 1Blend or process chilli, garlic, shallot, lemon grass, galangal, curry powder, coriander, turmeric and half of the oil until mixture forms a paste.
- 2Heat 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.
- 3Meanwhile, cook rice in large saucepan of boiling water, uncovered, until tender; drain. Cover to keep warm.
- 4Cook swordfish on heated oiled grill plate (or grill or barbecue), in batches, until browned both sides and cooked as desired.
- 5Divide fish among serving bowls; top with sauce, sprinkle with toasted coconut and lime leaves. Serve rice separately.
Notes
If you can't find shallots, substitute a medium brown onion and a small clove of crushed garlic.