Swordfish and mango are simmered in a lightly spiced and well-flavoured coconut milk stew in this delicious recipe. Serve with rice and a wedge of warm naan bread.
- 450g swordfish
- 1 mango, peeled, stoned, cubed
- 250ml coconut milk
- 1 red onion
- 1 tsp. chilli powder
- 1 thumb-sized piece root ginger
- 1 garlic clove
- Salt to taste
Cube the swordfish. Finely dice the onion and mince the ginger and garlic clove.
In a saucepan, combine the milk, red onion, chilli, ginger, garlic and a pinch of salt. Bring to the boil.
Add the mango and swordfish, reduce the heat to a simmer and cook gently for 15-20 minutes, stirring occassionally, until the swordfish is tender and flaking.