Shrimp & Swordfish Curry
By
Ina Garten
Serves:
6 - 8 people
Prep Time:
00h 10
Cook Time:
00h 45
Warm up cold-winter evenings with this tasty Shrimp & Swordfish Curry that's sure to warm you up to the core.
You can view this recipe on Ina Garten's website - Barefoot Contessa
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Ingredients and Method
Ingredients
- 1 1/2 tablespoons curry powder
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon ground cayenne pepper
- 1/8 teaspoon ground cloves
- 1/2 stick unsalted butter
- 2 tablespoons olive oil
- 5 cups yellow onions, chopped
- 1 red bell pepper, cored, seeded, and cut into ¼-inch-thick strips
- 4 cloves garlic, minced
- 2 tablespoons ginger, peeled and grated
- 1 1/2 tablespoons jalapeño pepper, seeded and minced
- 2 cups canned diced plum tomatoes, including the juice
- 2 cups clam stock
- kosher salt
- freshly ground black pepper
- 1 1/2 pounds swordfish
- 1 1/2 pounds shrimp, peeled and deveined
- 1 lime, zested and juiced
Method
- Combine the curry powder, coriander, cumin, turmeric, cayenne pepper, and cloves in a small bowl and set aside
- Heat the butter and oil in a large (11- to 12-inch) pot or Dutch oven, such as Le Creuset. Add the onions, bell pepper, garlic, ginger, and jalapeño pepper and cook over medium-low heat, stirring occasionally, for 15 minutes, until the vegetables are tender and starting to brown. Stir in the spice mixture and cook, stirring constantly, for 2 minutes.
- Stir in the tomatoes and the juice, clam stock, 1 tablespoon salt, and 1½ teaspoons black pepper, bring to a boil, lower the heat, and simmer for 10 minutes. Add the swordfish and shrimp, cover, and simmer for 7 minutes only (don’t overcook the seafood!), until the shrimp and fish are just cooked through.
- Carefully stir in the lime zest and juice (don’t break up the swordfish!), taste for seasonings, and serve hot.
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