Ina Garten Shrimp and Swordfish Curry

Ina Garten shrimp and swordfish curry is an easy seafood stew made with shrimp, swordfish and a warm curry tomato broth, ready in 45 minutes. Save this make ahead dinner party recipe for cozy winter weeknight dinners, because the sauce keeps in the fridge until the seafood goes in.

Add the shrimp and swordfish only at the very end and simmer them for just 7 minutes. Any longer and the seafood turns tough and rubbery, and the swordfish starts to fall apart.

Ina Garten learned this dish from her friend Anna Pump, who spent thirty-five years running the gourmet shop Loaves & Fishes in Bridgehampton, New York. It turned into the stew that she and her husband Jeffrey loved most, and it appears in her book Cooking for Jeffrey (2016).

Source: Cooking for Jeffrey (2016)

Ina Garten Shrimp and Swordfish Curry

0.0 from 0 votes

Course: DinnerCuisine: American, IndianDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

340

kcal

Tender chunks of swordfish and plump shrimp float in a rich tomato broth built on slow-cooked onions and warm spices. A squeeze of lime at the end keeps every spoonful bright.

Ingredients

• 1 1/2 tablespoons curry powder
  

• 1 tablespoon ground coriander
  

• 1 teaspoon ground cumin
  

• 1/4 teaspoon ground turmeric
  

• 1/8 teaspoon ground cayenne pepper
  

• 1/8 teaspoon ground cloves
  

• 4 tablespoons (1/2 stick) unsalted butter
  

• 2 tablespoons good olive oil
  

• 5 cups chopped yellow onions (4 onions)
  

• 1 Holland red bell pepper, cored, seeded, and cut into 1/4-inch-thick strips
  

• 4 teaspoons minced garlic (4 cloves)
  

• 2 tablespoons grated, then minced, fresh ginger
  

• 1 1/2 tablespoons seeded, minced jalapeño pepper
  

• 2 cups (16 ounces) canned diced plum tomatoes, including the juice
  

• 2 cups clam stock, such as Bar Harbor
  

• Kosher salt and freshly ground black pepper
  

• 1 1/2 pounds swordfish, skin removed and 1-inch-diced
  

• 1 1/2 pounds (16- to 20-count) peeled and deveined shrimp (2 pounds in the shell)
  

• Zest and juice of 1 lime
  

Directions

• Mix the spices: Combine the curry powder, coriander, cumin, turmeric, cayenne and cloves in a small bowl, using 1 1/2 tablespoons curry powder, 1 tablespoon coriander, 1 teaspoon cumin, 1/4 teaspoon turmeric and 1/8 teaspoon each of cayenne and cloves. Set it aside so it's ready when the vegetables are done.
• Cook the vegetables: Heat 4 tablespoons butter and 2 tablespoons olive oil in a large 11- to 12-inch pot or Dutch oven. Add 5 cups chopped onions, the red bell pepper strips, 4 teaspoons minced garlic, 2 tablespoons minced ginger and 1 1/2 tablespoons minced jalapeño. Cook over medium-low heat for 15 minutes, stirring occasionally, until tender and starting to brown.
• Toast the spices: Stir the spice mixture into the vegetables and cook, stirring constantly, for 2 minutes. Constant stirring keeps the spices from scorching while they bloom in the butter and oil.
• Simmer the sauce: Stir in 2 cups canned diced tomatoes with their juice, 2 cups clam stock, 1 tablespoon salt and 1 1/2 teaspoons black pepper. Bring it to a boil, then lower the heat and simmer for 10 minutes.
• Add the seafood: Add 1 1/2 pounds diced swordfish and 1 1/2 pounds shrimp, then cover the pot and simmer for 7 minutes only. The shrimp and fish should be just cooked through, so don't let the seafood go a minute longer.
• Finish and serve: Carefully stir in the zest and juice of 1 lime so the swordfish doesn't break up. Taste for seasoning, then serve hot.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, Microplane zester grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this curry ahead of time?

Yes, the sauce is the part to make ahead. Prepare it completely and refrigerate it for up to a day, then bring it to a boil, add the seafood and finish as directed.

Can I use a different fish instead of swordfish?

Any firm, meaty fish works, such as halibut or mahi-mahi, since it holds its shape in the simmering sauce. Delicate fish like sole will break apart, so I'd avoid it.

What can I use if I can't find clam stock?

Bottled clam juice thinned with a little water is the closest swap and keeps the briny flavor. Fish stock or chicken stock will work too, though the broth will taste a bit less like the sea.

How do I keep the seafood from getting tough?

Stick to the 7 minute simmer with the lid on, then take the pot off the heat. The shrimp and swordfish keep cooking a little in the hot broth, so there's no need to push it further.

What should I serve with shrimp and swordfish curry?

Steamed rice is the easiest partner because it soaks up the spiced tomato broth. Warm naan or crusty bread also works if you want something to mop up the last of the sauce.