Malaysian swordfish curry

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

  • 1 hr cooking
  • Serves 4
  • Print


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


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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