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Swordfish Korma Recipe


  • 1Lb Swordfish steaks cubed
  • 1 Tin evaporated milk
  • 4oz grated coconut
  • 4oz Sour Cream
  • 3 Tablespoons Mango chutney
  • Quarter of an onion finely chopped
  • 2 Teaspoon Curry Powder
  • Half Teaspoon Chilli Powder
  • 1 Finely Chopped Cayenne Chilli
  • 4 Cloves Crushed Garlic
  • 2 inches Root Ginger grated
  • 5 Tablespoons Vegetable Oil
  • 4 Tablespoons roughly chopped coriander leaves
  • 1 Tablespoon whole coriander leaves
  • 1 Teaspoon Turmeric
  • 1 teaspoon Garam Massalla

Cooking method for Swordfish Korma

Serves 2

Make a paste of the curry powder, Turmeric and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the swordfish pieces and seal well on all sides. Add the cream, coconut, mango chutney and milk and simmer for 10 minutes or until the swordfish is cooked, stirring occasionally. If needed add a little water to prevent the curry becoming too thick or dry. Now stir in the garam massalla and finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

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