• 750 g (1½ lb) swordfish steaks, skinned, boned and cut into chunks
  • 3 shallots, 2 roughly chopped and 1 thinly sliced
  • 2 garlic cloves, thinly sliced
  • 15 g (½ oz) fresh root ginger, peeled and chopped
  • ¼ teaspoon turmeric
  • 1 red chilli, deseeded and chopped
  • 400 ml (14 fl oz) can coconut milk
  • 6 curry leaves
  • 2 teaspoons palm or caster sugar
  • 3 tablespoons vegetable oil
  • 1 tablespoon coriander seeds, crushed
  • 2 teaspoons cumin seeds, crushed
  • 2 teaspoons fennel seeds, crushed
  • 15 g (½ oz) coriander leaves, chopped
  • salt and pepper

Season the swordfish with salt and pepper.

Put the chopped shallots in a food processor with 1 of the garlic cloves, the ginger, turmeric, chilli and 2 tablespoons of the coconut milk. Blend to a smooth paste, scraping the mixture down from the side of the bowl.

Scrape the paste into a large saucepan and add the remaining coconut milk, the curry leaves and sugar. Bring to the boil, then reduce the heat and simmer gently for 5 minutes. Add the fish and cook gently for 10 minutes.

Heat the oil in a small frying pan. Add the sliced shallot, the remaining garlic and the coriander, cumin and fennel seeds and fry gently for 3 minutes. Stir in the chopped coriander, spoon the mixture over the curry and serve.

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