Swordfish in Coconut Milk

    30 min

    Cubes of swordfish are simmered in a delicious mixture of coconut milk, fresh ginger, red onion, chilli and fresh mango. A delicious combination of coconut and mango in a savoury fish dish. Serve with freshly cooked rice.

    20 people made this

    Serves: 4 

    • 250ml coconut milk
    • 50g chopped fresh root ginger
    • 1 small red onion, chopped
    • 1 teaspoon chilli powder
    • salt to taste
    • 1 mango, peeled, seeded and cubed
    • 450g fresh swordfish, cut into chunks

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a medium saucepan, blend coconut milk with ginger, red onion, chilli powder and salt. Mix in mango and bring to the boil.
    2. Place swordfish chunks into the coconut mixture and reduce heat. Taking care not to break up the swordfish chunks, cook, stirring occasionally, 15-20 minutes, until the mixture is thickened and fish is easily flaked with a fork.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (13)


    This recipe has been revised for clarity. The ingredient "coconut extract" has been replaced with "unsweetened coconut milk." - The Staff  -  05 Jun 2002  (Review from Allrecipes US | Canada)


    This is my first try with indian seafood and it was liked by all, the only tough part is grating a fresh coconut.  -  25 May 2002  (Review from Allrecipes US | Canada)


    I ate it with my father. He doesn't like anything but he loved this  -  15 Mar 2006  (Review from Allrecipes US | Canada)