"A spicy Indian preparation of swordfish, with coconut, onion, ginger and mango. Serve hot with white rice." — MINIJOSH
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unsweetened coconut milk
chopped fresh ginger root
chopped red onion
salt to taste
mango - peeled, seeded and cubed
fresh swordfish, cut into chunks
This is my first try with indian seafood and it was liked by all, the only tough part is grating a fresh coconut.
I like this kind of food, but this had very little flavor and the mango got all mushy.
This recipe has been revised for clarity. The ingredient "coconut extract" has been replaced with "unsweetened coconut milk." - The Staff
I ate it with my father. He doesn't like anything but he loved this
I made a few adjustments and it is now one of my favorite meals!! I substituted the sword fish for salmon which worked wonderfully. I also used about 1.5 tablespoons of finely grated fresh ginger root instead of 1/2 c. chopped ginger. I also used less chilli powder but that was just a personal preference. EXCELLENT!!!!!! I served it with coconut rice.
This is a fabulous recipe my husband made using Tilapia instead of Swordfish. It turned out restaurant standard!
It smelled really good, but I messed it up because I can't do anything right. First I pureed the ginger and onion cause according to my wife, I used the cheese grater then i cooked it for a little too long. but it smelled great. the beans and rice i made were not a good fit either. they were new orleans style. but what do i know....monkeybars
This was very tasty. We reduced the fresh ginger somewhat (1/2 a cup of fresh ginger requires a lot of ginger root!), and substituted tilapia for the swordfish (we just couldn't justify the $17/lb for a curry) and it was still very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 153
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