Coconut swordfish curry

Cooking Fish Coconut swordfish curry

Swordfish with its slightly sweet flavour and meaty texture is the perfect fish for this creamy curry.

Lables: Egg free Gluten free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Heat oil in a heavy-based saucepan over medium heat. Cook onion for 3 to 4 minutes or until soft. Add curry paste and mustard seeds. Cook, stirring, for 1 minute or until fragrant.
  2. Add sweet potato, coconut milk and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 15 minutes or until sweet potato is just tender. Add fish and broccoli. Cover. Cook for 6 to 8 minutes or until fish is cooked through and broccoli tender. Top with coriander. Serve with rice.

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1 tbsp vegetable oil
1 medium brown onion, finely chopped
1/4 cup tikka masala curry paste
1 tsp brown mustard seeds
600g orange sweet potato, peeled, cubed
400ml can light coconut milk
500g swordfish fillets , cut into 2.5cm pieces
250g broccoli, cut into small florets
Fresh coriander, to serve
Basmati rice, to serve

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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