Curry in a hurry is what this Easy Swordfish Tomato Curry is! Creamy, flavorful and oh so hearty, this Swordfish Tomato Curry was a joy to feast on. And, it is so easy to make! Check out the recipe and start currying, y'all!
Ingredients
- 2 tbsp olive oil
- 1 onion peeled and chopped
- 2 tsp ginger freshly grated
- 2 cloves garlic peeled and diced
- 1 tsp coriander
- 1/2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp turmeric
- 1 13.5 oz can coconut milk full fat
- 1 14.5 oz can fire roasted tomatoes
- 4 tbsp tomato paste
- 0.75 lb Swordfish cut into bite size pieces - can use frozen, make sure to thaw and dry well
Instructions
- Add olive oil to a pan over medium heat and add in the onions. Saute onions about 20 minutes, stirring often.
- Add in the swordfish and stir for a couple of minutes.
- Then add in the ginger, garlic, coriander, cumin, chili powder, turmeric, coconut milk, fire roasted tomatoes and tomato paste, stir well so swordfish pieces are well coated and let simmer about 10 more minutes.
- Enjoy warm with roti or rice!
- Leftovers lasted us for about 2 more nights - we just reheated in the microwave as needed. Hoping y'all enjoy this recipe.
Nutrition
Calories: 216kcal | Carbohydrates: 6g | Protein: 18g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 209mg | Fiber: 1g | Sugar: 3g
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