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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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