Coconut swordfish curry

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

Recipe «Coconut swordfish curry» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.