Rating: 3.81 stars
16 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1

A spicy Indian preparation of swordfish, with coconut, onion, ginger and mango. Serve hot with white rice.

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, blend coconut milk with ginger, red onion, chili powder, and salt. Mix in mango, and bring to a boil.

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  • Place swordfish chunks into the coconut extract mixture, and reduce heat. Taking care not to break up the swordfish chunks, cook, stirring occasionally, 25 to 30 minutes, until the mixture is thickened and fish is easily flaked with a fork.

Nutrition Facts

302 calories; protein 24.4g; carbohydrates 14.7g; fat 17g; cholesterol 44.3mg; sodium 119.5mg. Full Nutrition
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Reviews (14)

Most helpful positive review

Rating: 5 stars
10/12/2003
This recipe has been revised for clarity. The ingredient "coconut extract" has been replaced with "unsweetened coconut milk." - The Staff Read More
(11)

Most helpful critical review

Rating: 1 stars
08/05/2010
I like this kind of food but this had very little flavor and the mango got all mushy. Read More
(2)
16 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
10/12/2003
This recipe has been revised for clarity. The ingredient "coconut extract" has been replaced with "unsweetened coconut milk." - The Staff Read More
(11)
Rating: 4 stars
10/12/2003
This is my first try with indian seafood and it was liked by all the only tough part is grating a fresh coconut. Read More
(7)
Rating: 4 stars
03/15/2006
I ate it with my father. He doesn't like anything but he loved this Read More
(4)
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Rating: 5 stars
07/23/2008
This is a fabulous recipe my husband made using Tilapia instead of Swordfish. It turned out restaurant standard! Read More
(3)
Rating: 5 stars
09/29/2007
It smelled really good but I messed it up because I can't do anything right. First I pureed the ginger and onion cause according to my wife I used the cheese grater then i cooked it for a little too long. but it smelled great. the beans and rice i made were not a good fit either. they were new orleans style. but what do i know....monkeybars Read More
(3)
Rating: 4 stars
06/27/2004
This was very tasty. We reduced the fresh ginger somewhat (1/2 a cup of fresh ginger requires a lot of ginger root!) and substituted tilapia for the swordfish (we just couldn't justify the 17/lb for a curry) and it was still very good. Read More
(3)
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Rating: 5 stars
09/23/2009
I made a few adjustments and it is now one of my favorite meals!! I substituted the sword fish for salmon which worked wonderfully. I also used about 1.5 tablespoons of finely grated fresh ginger root instead of 1/2 c. chopped ginger. I also used less chilli powder but that was just a personal preference. EXCELLENT!!!!!! I served it with coconut rice. Read More
(3)
Rating: 1 stars
08/05/2010
I like this kind of food but this had very little flavor and the mango got all mushy. Read More
(2)
Rating: 5 stars
11/17/2010
This was excellent I followed the recipe almost exactly and I wouldn't change a thing. It made a very nice change of pace from our usual dinners and was surprisingly quick and easy to prepare. Read More
(1)