Swordfish Curry

Swordfish Curry

Inspired by Little Juniper Signature Gin from our Adelaide Hills Distillery

Serves 4 people

Preparation = 25mins

Embark on a culinary adventure with our tantalising Swordfish Curry, a dish that promises to take your taste buds on a journey of rich flavours and aromatic spices.

Dive into succulent pieces of swordfish swimming in a fragrant sauce infused with the warmth of ginger, the depth of cumin, and the kick of chilli.

This curry is a celebration of bold flavours and exotic ingredients, perfectly complemented by the exquisite notes of our Little Juniper Signature Gin. 

Ingredients for a Swordfish Curry

• 600g Swordfish
• 3 tbsp oil
• 2 red onions – finely chopped
• 4 cloves garlic – crushed
• 1 tbsp ginger – grated
• 1 tbsp chilli paste
• ½ tsp turmeric powder
• 1 tbsp cumin
• 1 tbsp ground coriander
• 1 tbsp garam masala
• 1 tsp chilli powder
• 2 tins diced tomatoes
• 100ml water
• 1 heaped tbsp yoghurt

Flatbreads (optional)

• 1 cup self-raising flour
• ¾ cup yoghurt
• Salt
• ½ tsp baking powder

Garnish

• Yoghurt
• Coriander leaf
• Lime wedge
• Spring onion – thinly sliced
• Ginger - sliced into matchsticks

Essential Tools

• Chef knives
• Chopping board
• Weighing/measuring utensils
• Saucepan – for rice
• Large saucepan with lid – for curry
• Grill pan/BBQ – for flatbreads
• Rolling pin – for flatbreads
• Mixing bowl – for flatbreads

Flatbreads (optional)

1. Mix all ingredients and knead on a well-floured surface until well combined.
2. Place it back in the bowl with a drizzle of olive oil, cover it, and prepare the curry.
3. Once the swordfish is cooking in the curry – pour the dough onto a well-floured surface and knead again until smooth (it does not need to be perfect!). 
4. Cut into 4 pieces and roll out until approx. 1/2cm thick
5. Grill on BBQ or grill pan for 1 minute per side

Curry

1. In a large pan, fry onions with oil for approx. 5 minutes until soft and translucent
2. Add garlic, ginger, and chilli paste - cook for 1min
3. Add spices along with 100ml water and cook for a further minute
4. Add tinned tomatoes, bring to a simmer, and cook covered for 5 mins
5. Meanwhile, chop swordfish into approx. 2cm cubes and then add to the curry. Cook, covered on low for 8-10 mins
6. Stir through yoghurt and serve with rice and garnish 

Tips for the perfect Swordfish Curry

• Swordfish boasts a robust, meaty texture that complements curry exceptionally well. If swordfish isn't available, monkfish or prawns make excellent alternatives. Monkfish require a similar cooking time, while prawns cook in approximately 4 minutes. If opting for prawns, add them after simmering the curry with tomatoes for 10 minutes. 
• Another option is to use chicken thighs. Sear them until they're about 80% cooked before sautéing the onions. Then, reintroduce the chicken when you would typically add the swordfish. 
• While not essential, flatbreads can elevate the meal. Conveniently, high-quality frozen varieties are widely available for those who are short on time or energy. 
• Don't overlook the garnishes—they're essential for enhancing flavour and presentation!