Description
Ina Garten’s shrimp and swordfish curry brings together Indian-inspired flavors with elegant coastal ingredients. Creamy coconut sauce, aromatic spices, and perfectly seared seafood create a Mediterranean-meets-Mumbai culinary adventure you’ll savor with enthusiasm.
Ingredients
Scale
Spices:
- 1.5 tablespoons curry powder
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 0.25 teaspoon ground turmeric
- 0.125 teaspoon ground cayenne pepper
- 0.125 teaspoon ground cloves
Seafood:
- 1.5 pounds swordfish, skin removed and 1-inch-diced
- 1.5 pounds (16- to 20-count) peeled and deveined shrimp (2 pounds in the shell)
- 2 cups (16 ounces) canned diced plum tomatoes, including the juice
- 2 cups clam stock, such as Bar Harbor
Vegetables and Aromatics:
- 5 cups chopped yellow onions (4 onions)
- 1 Holland red bell pepper, cored, seeded, and cut into 0.25-inch-thick strips
- 4 teaspoons minced garlic (4 cloves)
- 2 tablespoons grated, then minced, fresh ginger
- 1.5 tablespoons seeded, minced jalapeño pepper
- 4 tablespoons (0.5 stick) unsalted butter
- 2 tablespoons good olive oil
- Kosher salt and freshly ground black pepper
- Zest and juice of 1 lime
Instructions
- Create a harmonious spice blend by combining curry powder, whole cloves, ground cumin, turmeric, cayenne pepper, and ground coriander in a small mixing bowl. Reserve this aromatic mixture for later use.
- Select a large Dutch oven or heavy-bottomed pot (approximately 11-12 inches in diameter) and gently melt butter, then incorporate cooking oil to prevent burning.
- Introduce finely chopped onions, diced bell peppers, minced garlic, freshly grated ginger, and finely chopped jalapeno peppers into the pot. Allow the vegetables to sauté over medium-low heat for approximately 15 minutes, developing a rich caramelized texture and releasing their natural flavors.
- Sprinkle the prepared spice mixture into the vegetable base, whisking continuously for 2 minutes to activate and distribute the aromatic compounds. Pour in crushed tomatoes, tomato juice, clam stock, of salt, and 1½ teaspoons (7.5 grams) of freshly ground black pepper.
- Elevate the liquid to a rolling boil, then immediately reduce heat to establish a gentle simmer. Allow the broth to develop depth for 10 minutes, creating a robust flavor foundation.
- Carefully introduce seafood components, ensuring shrimp and swordfish are nestled gently into the simmering liquid. Cover and cook for approximately 7 minutes, monitoring closely to prevent overcooking and maintain the seafood’s delicate texture.
- Finish the dish by delicately folding in freshly grated lime zest and squeezed lime juice. Taste and adjust seasonings as needed, then serve piping hot to preserve the vibrant flavors.
Notes
- Experiment with different shellfish like shrimp or scallops for unique texture variations.
- Quick-cooking method preserves delicate maritime flavors and prevents rubbery consistency.
- Select wild-caught seafood when possible for superior taste and sustainability.
- Pair with crisp white wine or citrus-based cocktails to complement the dish’s bright profile.
- Kitchen hack: freeze herbs in olive oil cubes for instant flavor boosters during preparation.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 6
- Calories: 420
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 150 mg