Ina Garten Shrimp And Swordfish Curry

Ina Garten’s Shrimp and Swordfish Curry is a flavorful seafood dish featuring tender shrimp, hearty swordfish, and a rich, spiced coconut curry sauce. This dish is perfect for those who love bold flavors, creamy textures, and a balance of spice and freshness.

What is Ina Garten Shrimp and Swordfish Curry?

Shrimp and Swordfish Curry is a vibrant seafood dish that combines firm swordfish and succulent shrimp with a fragrant, mildly spicy coconut-based curry sauce. Ina Garten’s version incorporates classic Indian and Thai-inspired flavors, making it a comforting yet elegant meal.

Other Popular Recipes

• Ina Garten Steak Sandwich
• Ina Garten Indonesian Chicken
• Ina Garten Guacamole Salad
• Ina Garten Spicy Hermit Bars

Reasons to Try Ina Garten Shrimp and Swordfish Curry

• Rich and creamy curry sauce: Coconut milk adds a velvety texture.
• Perfectly cooked seafood: Shrimp and swordfish absorb the flavors beautifully.
• Balanced spice levels: Warm spices enhance the dish without overpowering.
• Easy to make in one pot: A simple, flavorful meal with minimal cleanup.
• Great for entertaining: A unique dish that impresses guests.

Ingredients Needed to Make Ina Garten Shrimp and Swordfish Curry

• 1 pound swordfish, cut into 1-inch cubes
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon red pepper flakes (optional, for spice)
• 1 (14-ounce) can diced tomatoes
• 1 cup coconut milk
• 1/2 cup seafood or chicken broth
• 1 tablespoon lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1 tablespoon butter (optional, for richness)

Instructions to Prepare Ina Garten Shrimp and Swordfish Curry

Step 1: Sauté the Aromatics

• Heat the oil: In a large skillet or Dutch oven, heat olive oil over medium heat.
• Cook the onions: Add the chopped onion and sauté for 5 minutes until soft.
• Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 2: Add the Spices

• Toast the spices: Stir in cumin, coriander, turmeric, garam masala, and red pepper flakes. Cook for 30 seconds to release their aromas.

Step 3: Build the Curry Base

• Add tomatoes and broth: Pour in the diced tomatoes and broth, stirring to combine. Simmer for 5 minutes.
• Stir in coconut milk: Add coconut milk, salt, and black pepper. Simmer for another 5 minutes until the sauce thickens slightly.

Step 4: Cook the Seafood

• Add swordfish cubes: Gently stir in the swordfish, cover, and simmer for 5 minutes.
• Add shrimp: Stir in the shrimp and cook for another 3–4 minutes, or until the shrimp turns pink and the swordfish is fully cooked.

Step 5: Finish the Dish

• Add lime juice: Stir in lime juice for brightness.
• Enhance with butter (optional): Stir in a tablespoon of butter for extra richness.

Step 6: Serve

• Garnish and enjoy: Sprinkle with fresh cilantro and serve warm.

What Goes Well With Ina Garten Shrimp and Swordfish Curry

• Steamed basmati rice: Perfect for soaking up the curry sauce.
• Naan or roti: A great option for scooping up the curry.
• Grilled vegetables: Adds a smoky contrast to the dish.
• Cucumber raita: A cooling side dish that balances the spice.
• Lime wedges: Enhances the fresh flavors.

Key Tips for Making Ina Garten Shrimp and Swordfish Curry

• Use fresh seafood: Fresh shrimp and swordfish absorb the flavors better.
• Don’t overcook the shrimp: Cook just until pink to prevent a rubbery texture.
• Simmer the sauce well: Allows the spices to blend and develop depth.
• Adjust spice level: Increase or decrease red pepper flakes to your preference.
• Use full-fat coconut milk: Ensures a rich and creamy consistency.

Creative Variations of Ina Garten Shrimp and Swordfish Curry

• Spicier version: Add extra red pepper flakes or a chopped chili.
• Vegetarian alternative: Replace seafood with tofu or chickpeas.
• Lemongrass infusion: Add fresh lemongrass for a Thai-inspired twist.
• Nutty touch: Stir in a spoonful of almond or cashew butter for depth.
• Tangy addition: Mix in a splash of tamarind paste for a sour note.

Storage Guidelines for Ina Garten Shrimp and Swordfish Curry

• Refrigerate leftovers: Store in an airtight container for up to 3 days.
• Reheat gently: Warm over low heat on the stove, adding a splash of broth if needed.
• Avoid freezing: Seafood can become tough when frozen and reheated.

FAQs

Can I use a different type of fish instead of swordfish?

Yes, you can substitute swordfish with other firm white fish such as halibut, mahi-mahi, or cod. These fish hold their texture well in the curry sauce.

How do I prevent shrimp from becoming rubbery in curry?

Shrimp should be added at the end of cooking and cooked just until they turn pink about 3–4 minutes. Overcooking can make them tough and rubbery.

Can I make shrimp and swordfish curry ahead of time?

Yes, you can prepare the curry sauce ahead of time and store it in the refrigerator for up to 2 days. Add the seafood just before serving to ensure freshness and the best texture.

What can I serve with shrimp and swordfish curry?

This curry pairs well with basmati rice, naan, or roti. A side of cucumber raita or a simple green salad complements the dish and balances the flavors.

Wrapping Up

Ina Garten’s Shrimp and Swordfish Curry is a delightful dish that combines tender seafood with a rich and aromatic coconut curry.

Try it today and enjoy a comforting, restaurant-quality curry at home!

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