There is this little bungalow in my neighborhood that I’d love to live in. You walk down the brick path covered in vines and then find yourself on the most dear courtyard and in a total haven of a home. But, it’s not a home. Well, I guess it is a home, but it’s not for people, it’s for spices. It’s called Spice Station and I go there whenever I’m in need of some fresh and fiery spice blends.
I was there a few weeks back and I couldn’t resist picking up some spices. The owner, Bronwen Tawse, gave me a few packets of her Charmoula, Hot Aleppo pepper, Ras El Hanout, and her Voodoo Vindaloo, which has quickly become one of my favorite spice mixes.
To celebrate how awesome great spices are, I wanted to do a super-simple curry recipe that really makes the most of the flavors. So, I came up with this Seared Coconut Swordfish Vindaloo recipe that takes two shakes to throw together (ok, I don’t know how long a shake is, but this is seriously fast).
Seared Coconut Vindaloo Swordfish Recipe
- 4 (6 to 8) swordfish steaks
- 2 teaspoons kosher salt plus more for garnish
- 2 teaspoons Vindaloo spice powder divided
- 3 tablespoons canola, grapeseed, or coconut oil divided
- 1 tablespoon grated fresh ginger (from 1-inch piece)
- 1 tablespoon minced garlic cloves
- 1 medium yellow onion finely chopped
- 2 tablespoons freshly-squeezed lime juice plus 4 wedges for garnish
- 1 tablespoon packed dark brown sugar
- 1 cup coconut milk
- 1/4 cup roughly chopped cilantro leaves
- Basmati rice for serving
- Pat the swordfish steaks dry to season with salt and half of the curry powder. Heat 1 tablespoon of the oil in a large, heavy-bottomed frying pan over medium-high heat until wisps of smoke come off the surface. Add the fish and cook until it is opaque one-quarter of the way up the side and the seared side is golden brown, about 3 to 4 minutes. Remove fish to a plate and set aside.
- Return pan to stove over medium heat, add the remaining oil and the onions. Cook, stirring occasionally until soft and translucent. Add the ginger, garlic, and curry powder, about 1/4 teaspoon more salt and cook until fragrant. Add the lime juice, sugar, and coconut milk and bring to a simmer.
- Return the fish, seared-side up, to the mixture and cook until the fish is opaque and firm, about 5 more minutes. If the coconut mixture is still soupy, remove the fish and continue to reduce it until it coats the back of a spoon. Season with salt and lime juice as desired. Serve the fish over rice with a spoonful of the curry mixture, topped with cilantro, and a lime wedge.