Swordfish, Mango and Coconut Milk Stew recipe

Preparation Time: 20 minutes | Cooking Time: 30 minutes

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


  1. Cube the swordfish. Finely dice the onion and mince the ginger and garlic clove.

  2. In a saucepan, combine the milk, red onion, chilli, ginger, garlic and a pinch of salt. Bring to the boil.

  3. 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.

You can use a fresh red chilli in place of the chilli powder, if you prefer, or dried red chilli flakes. Recipe serves 2 generously and 4 as part of a platter.

Recipe Details:

  • Author: Laura Young.
  • Published:

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