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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To get started similar to this recipe, we have to first prepare a few components. You can have Coconut swordfish curry using 10 ingredients and 2 steps. Here is how you can achieve that.

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 lively coconut milk
7. 500g swordfish fillets (see note), cut into 2.5cm pieces
8. 250g broccoli, cut into small florets
9. well-ventilated lively coriander, to relief
10. Basmati rice, to promote

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Instructions 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. accumulate curry bonding agent and mustard seeds. Cook, stirring, for 1 minute or until fragrant.
2. cumulative sweet potato, coconut milk and 1/2 cup cold water. Bring to the boil. cut heat to low. Simmer, covered, for 15 minutes or until sweet potato is just tender. ensue mount up fish and broccoli. Cover. Cook for 6 to 8 minutes or until fish is cooked through and broccoli tender. culmination following coriander. help with rice.

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