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Duo of salmon and swordfish curry


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Rate this recipe 3.5/5 (149 Votes)


  • 500 g of swordfish (about 2 slices)
  • 500 g salmon (2 thick pieces)
  • 3 apples
  • 1 mango
  • 1 onion
  • 4 cloves of garlic
  • 50 g of tomato concentrate
  • 1 tbsp oil
  • 10 g butter
  • 1 tsp of coriander powder
  • 3 tsp Indian curry
  • 5 tsp fish stock diluted in 500 ml water
  • 4 tsp coconut palm sugar diluted in 200 ml water
  • 1 tsp of thyme leaves
  • 1 tsp of cinnamon powder
  • Salt and pepper


servings 6
Level of difficulty Easy
Preparation time 20mins
Cooking time 30mins
Cost Expensive


Step 1

Cut the swordfish and salmon into large chunks. Heat the oil in wok and add sear the fish, frying for 2 to 3 minutes maximum. Remove and set aside. Empty the wok of the remaining juice.

Step 2

Sauté the onion and garlic in the wok, fry 1 minute, stirring occasionally. Then add the tomato paste, coriander powder, Indian curry and mix. Pour in the fish stock gradually and stir. Sprinkle with thyme leaves and salt and pepper.

Step 3

Then add the coconut sugar, mix well and reduce for 10 minutes over medium heat, uncovered.

Step 4

Meanwhile, peel the apples and mangoes and cut into large cubes.

Step 5

Heat a pan with butter and add the fruit and cinnamon. Mix well and cook over low heat for about 10 minutes, covered. Stir occasionally to prevent sticking.

Step 6

Return the fish to the wok for 5 minutes maximum and serve with the fruit.

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