Teresa's Recipes
Exotic Swordfish and Vegetable Curry
Experience a culinary voyage with this Exotic Swordfish and Vegetable Curry! This dish beautifully marries tender swordfish with a vibrant array of fresh vegetables, all enveloped in a rich, creamy coconut sauce infused with aromatic spices. Perfect for impressing guests or savoring a comforting weeknight meal, this curry reflects the diverse flavors found across coastal regions of India and Southeast Asia, where seafood and spices harmoniously coexist.
Ingredients
- 2 tablespoons Coconut oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 tablespoon, minced Ginger
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1/2 teaspoon (or to taste) Cayenne pepper
- 1 cup Vegetable broth
- 1 can (13.5 oz) Coconut milk
- 1 large, sliced Carrot
- 1 medium, sliced Bell pepper
- 1 medium, sliced Zucchini
- 1 cup, trimmed Green beans
- 4 (6 oz each) Swordfish steaks
- to taste Salt
- to taste Black pepper
- for garnish Fresh cilantro
- for serving Lime wedges
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 420
- Fat: 25g
- Carbs: 20g
- Protein: 32g
- Sodium: 450mg
- Sugar: 5g
Instructions
- In a large skillet, heat the coconut oil over medium heat until shimmering.
- Add the diced onion, minced garlic, and ginger, cooking until the onion is translucent, about 5 minutes.
- Stir in the curry powder, turmeric, cumin, coriander, and cayenne pepper. Cook for an additional 1 minute, stirring constantly to release the spices' aromas.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
- Add the sliced carrot, bell pepper, zucchini, and green beans. Cook for 10 minutes, or until the vegetables are tender and vibrant.
- Season the swordfish steaks with salt and pepper. Gently place them into the skillet, cooking for 5-7 minutes per side, or until the fish flakes easily with a fork and is cooked through.
- Serve the swordfish and vegetable curry over steamed rice or alongside warm naan bread.
- Garnish with fresh cilantro and serve with lime wedges for a zesty finish.
Tips
- For a spicier kick, increase the cayenne pepper or add fresh chili peppers to the curry.
- Feel free to substitute the swordfish with shrimp or tofu for a different protein option.
- This curry pairs wonderfully with a side of mango chutney or a simple cucumber salad.