Coconut swordfish curry

Coconut swordfish curry

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  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

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

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Nutrition information, Asian recipes


  • 1 tablespoon vegetable oil
  • 1 medium brown onion, finely chopped
  • 1/4 cup tikka masala curry paste
  • 1 teaspoon brown mustard seeds
  • 600g orange sweet potato, peeled, cubed
  • 400ml can light coconut milk
  • 500g swordfish fillets (see note), cut into 2.5cm pieces
  • 250g broccoli, cut into small florets
  • Fresh coriander, to serve
  • Basmati rice, to serve


  • Step 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.
  • Step 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.


  • 2740 kj


  • 18.1g

    Fat Total

  • 6.7g

    Saturated Fat

  • 8.2g


  • 36.7g


  • 49mg


  • 419mg


  • 78.9g

    Carbs (total)

All nutrition values are per serve


Sold in steaks, swordfish is known as the most ‘meat-like’ of fish, and has a slightly sweet taste. The flesh is quite dense and pink to off-white in colour. It’s great barbecued, braised, pan-fried or stir-fried.

  • Author: Claire Brookman
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas


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