Coconut swordfish curry

Swordfish in imitation of its slightly sweet flavour and meaty texture is the answer fish for this creamy curry.

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Hey everyone, hope you are having an incredible day today.Hello everybody, it’s me again, Dan, enjoyable to our recipe page. Today, we’re going to prepare a distinctive dish, Coconut swordfish curry. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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To get started past this recipe, we must prepare a few components. You can cook Coconut swordfish curry using 10 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Coconut swordfish curry:

1. 1 tbsp vegetable oil
2. 1 medium brown onion, finely chopped
3. 1/4 cup tikka masala curry epoxy resin
4. 1 tsp brown mustard seeds
5. 600g yellowish-brown sweet potato, peeled, cubed
6. 400ml can spacious coconut milk
7. 500g swordfish fillets (see note), cut into 2.5cm pieces
8. 250g broccoli, cut into small florets
9. well-ventilated fresh open coriander, to relief
10. Basmati rice, to promote

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Steps to make Coconut swordfish curry:

1. Heat oil in a heavy-based saucepan exceeding medium heat. Cook onion for 3 to 4 minutes or until soft. mount up curry paste and mustard seeds. Cook, stirring, for 1 minute or until fragrant.
2. collect sum up sweet potato, coconut milk and 1/2 cup chilly frosty water. Bring to the boil. cut heat to low. Simmer, covered, for 15 minutes or until sweet potato is just tender. amass fish and broccoli. Cover. Cook for 6 to 8 minutes or until fish is cooked through and broccoli tender. culmination following coriander. minister to next rice.

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