Ingredients
Method
1.Blend or process chilli, garlic, shallot, lemon grass, galangal, curry powder, coriander, turmeric and half of the oil until mixture forms a paste.
2.Heat remaining oil in large frying pan; cook paste, stirring, over medium heat about 3 minutes or until fragrant. Add sauce, coconut milk and cream; bring to a boil. Reduce heat; simmer, uncovered, about 15 minutes or until mixture thickens slightly.
3.Meanwhile, cook rice in large saucepan of boiling water, uncovered, until tender; drain. Cover to keep warm.
4.Cook swordfish on heated oiled grill plate (or grill or barbecue), in batches, until browned both sides and cooked as desired.
5.Divide fish among serving bowls; top with sauce, sprinkle with toasted coconut and lime leaves. Serve rice separately.
If you can’t find shallots, substitute a medium brown onion and a small clove of crushed garlic.
Note
