Shrimp & Swordfish Curry

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

  1. Combine the curry powder, coriander, cumin, turmeric, cayenne pepper, and cloves in a small bowl and set aside
  2. 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.
  3. 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.
  4. Carefully stir in the lime zest and juice (don’t break up the swordfish!), taste for seasonings, and serve hot.
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