Ina Garten’s Fiery Seafood Curry Recipe: Shrimp & Swordfish Delight

Seafood lovers rejoice as this sumptuous Ina Garten shrimp and swordfish curry recipe promises a culinary adventure that tantalizes taste buds.

Aromatic spices dance through a vibrant sauce, creating a harmonious blend of ocean-fresh ingredients.

Succulent shrimp and tender swordfish melt together in a rich, creamy curry that speaks of comfort and sophistication.

The recipe captures the essence of elegant home cooking with a delightful twist of international flavors.

Each bite promises a perfect balance of heat, herbs, and marine delicacies.

Simmering with complex layers of taste, this dish transforms an ordinary dinner into an extraordinary dining experience.

You’ll want to roll up your sleeves and dive into this irresistible seafood sensation.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Calories: 350 kcal

Servings: 6

What’s in Ina Garten Shrimp and Swordfish Curry

• Curry Powder: Delivers vibrant warmth and depth to the curry's flavor profile.
• Cloves: Adds intense, earthy aromatics with a hint of sweet complexity.
• Cumin: Brings smoky, nutty undertones that enhance the overall spice blend.
• Turmeric: Provides golden color and subtle earthy notes with anti-inflammatory benefits.
• Cayenne Pepper: Introduces a bold, fiery kick to elevate the dish's heat level.
• Coriander: Contributes a bright, citrusy essence that balances the deeper spices.

• Onions, Bell Pepper: Create a sweet, robust vegetable base that caramelizes beautifully.
• Garlic, Ginger: Deliver complex, zesty layers of flavor with incredible depth.
• Jalapeno Pepper: Adds fresh, green heat to complement the spice blend.

• Shrimp, Swordfish: Fresh, meaty seafood that absorbs the rich curry flavors perfectly.
• Tomatoes, Juice: Provide a tangy, acidic foundation that brightens the curry.
• Clam Stock: Introduces a subtle oceanic complexity to the sauce.
• Lime Zest, Juice: Offers a bright, citrusy finish that lifts the entire dish.
• Butter, Oil: Create a silky, luxurious cooking medium for sautéing vegetables.

Tools Required for Ina Garten Shrimp and Swordfish Curry

• Dutch Oven or Large Pot: Essential for cooking curry, preferably a heavy-bottomed 11-12 inch Le Creuset style pot.
• Small Bowl: Perfect for mixing and combining dry spices before cooking.
• Whisk: Great for stirring and blending spices evenly into the sauce.
• Cutting Board: Needed for chopping vegetables like onions, bell peppers, garlic, and jalapeno.
• Chef's Knife: Sharp knife for precise vegetable and ingredient preparation.
• Measuring Spoons: Crucial for accurately measuring spices and salt.
• Wooden Spoon or Spatula: Helps stir and mix ingredients without scratching the pot.
• Lime Zester: Optional tool for adding fresh lime zest to the curry.

Easy Instructions for Cooking Ina Garten Shrimp and Swordfish Curry

Tropical Seafood Curry Adventure

• Spice Blend Preparation Secret tropical spices come together in a magical mixture. Combine aromatic seasonings like curry powder, cloves, cumin, turmeric, cayenne, and coriander in a small bowl.
• Vegetable Foundation golden base of flavor begins with gentle sautéing. Melt butter and oil in a large pot, then slowly cook onions, bell peppers, garlic, ginger, and jalapeño until soft and caramelized.
• Flavor Awakening dance of spices transforms the entire dish. Sprinkle prepared spice mixture into vegetables, stirring constantly to release intense aromas and deep flavors.
• Liquid Symphony introduction of tomatoes, stocks, and seasonings creates rich complexity. Pour in tomatoes, clam stock, and classic salt and pepper blend, letting everything simmer and merge.
• Seafood Finale delicate proteins join the celebration. Gently add shrimp and swordfish, allowing them to barely cook through while absorbing surrounding flavors. Finish with bright lime zest and juice for a fresh kick.

Changes You Can Try in Ina Garten Shrimp and Swordfish Curry

• Dial up or tone down the heat by adjusting cayenne pepper quantity or swapping with milder chili powder for a gentler curry experience.
• Replace swordfish and shrimp with alternatives like halibut, cod, or sea bass for a different protein profile while maintaining the curry's delicate texture.
• Experiment with chicken or vegetable stock if clam stock is unavailable, ensuring similar liquid consistency and depth of flavor.
• Transform the recipe by replacing seafood with firm tofu, chickpeas, or mixed vegetables like cauliflower and sweet potatoes for a plant-based version.
• Sprinkle fresh cilantro, mint, or Thai basil just before serving to elevate the aromatic profile and add a bright, fresh note to the curry.

How to Plate Ina Garten Shrimp and Swordfish Curry Nicely

• Pair with Fragrant Basmati Rice: Scoop fluffy, aromatic basmati rice onto plates and ladle the curry over the top, letting the grains soak up the rich, spicy sauce.
• Garnish with Fresh Herbs: Sprinkle chopped cilantro or mint leaves generously over the curry, adding a bright, fresh burst of flavor and beautiful green color.
• Serve with Warm Naan Bread: Tear pieces of soft, warm naan bread to scoop up the curry, perfect for catching every last drop of the delicious sauce.
• Cool Down with Yogurt Raita: Prepare a quick cucumber yogurt raita on the side to balance the curry's heat and provide a creamy, refreshing complement to the dish.

Keeping Ina Garten Shrimp and Swordfish Curry for Later

• Quick Prep Strategy: Chop all vegetables and measure spices in advance to streamline cooking process and reduce last-minute kitchen stress.
• Smart Refrigeration: Store leftover curry in airtight containers for up to 2 days, keeping seafood fresh and flavors intact. Refrigerate immediately after cooling to maintain optimal taste and texture.
• Freezing Wisdom: Avoid freezing finished curry as seafood becomes tough and loses delicate texture. If needed, freeze base sauce without fish for maximum quality preservation.
• Reheating Technique: Gently warm curry in small batches over low heat, adding splash of clam stock or water to prevent drying. Stir carefully to maintain swordfish and shrimp integrity, ensuring tender, flavorful result.

Spicy Ina Garten Shrimp And Swordfish Curry Recipe

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4.6 from 22 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Ina Garten’s shrimp and swordfish curry delivers complex Malaysian-inspired flavors with remarkable depth. Fragrant spices, coconut milk, and tender seafood create a memorable dish home cooks can master with confidence.

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Ingredients

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• 1.5 tbsps curry powder
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 0.25 tsp ground turmeric
• 0.125 tsp ground cayenne pepper
• 0.125 tsp ground cloves
• 1.5 lbs (680 g) swordfish, skin removed and 1-inch-diced
• 1.5 lbs (680 g) (16- to 20-count) peeled and deveined shrimp (2 lbs or 907 g in the shell)
• 2 cups (16 oz or 454 g) canned diced plum tomatoes, including the juice
• 2 cups (473 ml) clam stock, such as Bar Harbor
• 5 cups chopped yellow onions (4 onions)
• 1 Holland red bell pepper, cored, seeded, and cut into 0.25-inch-thick strips
• 4 tsp minced garlic (4 cloves)
• 2 tbsps grated, then minced, fresh ginger
• 1.5 tbsps seeded, minced jalapeño pepper
• 4 tbsps (0.5 stick or 57 g) unsalted butter
• 2 tbsps good olive oil
• Kosher salt and freshly ground black pepper
• Zest and juice of 1 lime

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Instructions

1. Spice Preparation: Craft a dynamic spice blend by combining curry powder, whole cloves, ground cumin, turmeric, cayenne pepper, and ground coriander in a mixing bowl, setting aside this aromatic mixture for layering flavors.
2. Base Development: In a large Dutch oven, melt butter and blend with cooking oil, creating a non-burning foundation for sautéing vegetables over medium-low heat until they caramelize and release their intrinsic essence.
3. Vegetable Infusion: Incorporate finely chopped onions, bell peppers, garlic, ginger, and jalapeno peppers, allowing them to soften and develop a rich, golden character for approximately 15 minutes.
4. Spice Integration: Introduce the reserved spice mixture, whisking vigorously to awaken and distribute aromatic compounds throughout the vegetable base, then stream in crushed tomatoes, tomato juice, clam stock, salt, and black pepper.
5. Liquid Transformation: Bring the mixture to a vigorous boil, then reduce to a gentle simmer, letting the broth evolve and concentrate its flavors for 10 minutes, creating a robust culinary foundation.
6. Seafood Incorporation: Gently nestle shrimp and swordfish into the simmering liquid, covering and cooking for 7 minutes to ensure perfect doneness while preserving the seafood’s delicate texture.
7. Final Flourish: Elevate the dish by folding in lime zest and juice, taste-testing and adjusting seasonings to achieve a harmonious balance, then serve immediately to capture the vibrant, complex flavors.

Notes

• Spice Blend Mastery: Toasting and mixing spices before adding to the dish intensifies their flavors, creating a more complex and aromatic curry base.
• Vegetable Caramelization Technique: Slow-sautéing vegetables at medium-low heat develops deep, sweet undertones that elevate the overall curry’s depth and richness.
• Seafood Timing Precision: Cook shrimp and swordfish just until opaque to prevent toughening, maintaining their tender, delicate texture and preventing rubbery consistency.
• Acid Balance Importance: Adding fresh lime zest and juice at the end brightens the entire dish, cutting through the richness and providing a fresh, vibrant flavor finish.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dinner, Appetizer
• Method: Simmering
• Cuisine: Indian

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 90 mg