I didn’t expect a fish curry to feel this cozy. But the first time I made this, the kitchen filled with the scent of caramelized onions and toasted spices—and I knew it was more than just a weekday experiment. This isn’t a rushed meal. But it is a fast one, and the depth of flavor feels like it took hours.
The secret is in the layering—first the aromatics, then the spices, and finally the seafood, just long enough to turn tender.
The Game-Changer Step
Most curries ask you to bloom the spices quickly and move on. Here, Ina has you caramelize the vegetables first, then stir in the spice blend. That pause lets the cumin, coriander, and cloves build complexity—not just heat. The clam stock lifts it all, and the lime cuts through at the end like punctuation.
It’s thoughtful cooking that still respects your time.
Not Just What—But Why
- Curry powder + coriander + cumin + turmeric – This is your backbone. Don’t skimp here—buy fresh.
- Cloves + cayenne – A pinch of each. Cloves deepen, cayenne wakes everything up.
- Onions (5 cups) – Yes, five. They melt down and give the base its body.
- Jalapeño – Mince it small. It should hum in the background, not dominate.
- Shrimp + swordfish – One’s buttery, the other meaty. They balance each other out.
- Clam stock – Adds umami. I use Bar Harbor brand—it’s clean and not fishy.
- Lime zest + juice – Don’t skip this. It’s what makes the whole dish sing.
Custom Tweaks I Tested
- No swordfish? Halibut or cod holds up well—just dice it the same size.
- Shrimp only – I’ve done this when I couldn’t find swordfish. Still lovely, just slightly lighter.
- Add coconut milk – Tried once with ½ cup added at the end. Gave it a creamier texture, more Thai-style. Not traditional Ina, but it worked.
What I’d Do Differently
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Shrimp turned rubbery | Overcooked or added too early | Add both shrimp and fish at the same time, cook just until opaque |
| Curry tasted flat | Spices weren’t bloomed enough | Let them cook in butter/oil for 2 full minutes |
| Too spicy for guests | Used large jalapeño, didn’t taste first | Always taste the pepper before adding—heat can vary |
How to Make Ina Garten’s Shrimp and Swordfish Curry
- Mix the spices: Curry powder, coriander, cumin, turmeric, cayenne, and cloves in a small bowl. Set aside.
- In a large Dutch oven, melt butter with olive oil. Add onions, red pepper, garlic, ginger, and jalapeño.
- Sauté for 15 minutes on medium-low, stirring occasionally, until softened and just caramelized.
- Stir in the spice mix and cook for 2 minutes. You should smell everything bloom.
- Add tomatoes with juice, clam stock, salt and pepper. Bring to a boil, then reduce to simmer for 10 minutes.
- Add the swordfish and shrimp. Cover and cook 7 minutes—no more. The seafood should be just barely opaque.
- Stir in lime zest and juice gently. Serve immediately with rice or naan.
Tiny Habits, Better Results
- I zest the lime before cutting—less mess, more control.
- Use a microplane for the ginger—it’s fast and melts right into the sauce.
- I always pre-chop the fish and shrimp before starting the onions—once things start moving, it goes fast.
Freezing & Reheating
- Fridge: Lasts 3–4 days. Store with sauce in an airtight container.
- Freezer: Yes, but freeze the curry base without the seafood, then add fresh shrimp/fish when reheating.
- Reheat gently: Use the stovetop. Low and slow. Microwave works in a pinch, but watch for overcooking.
Serve with:
- Steamed basmati rice
- Garlic naan or roti
- Cucumber salad or mango chutney
Reader Qs Answered
Q: Can I make this ahead?
A: Yes—the curry base holds beautifully. Just cook the seafood fresh before serving.
Q: What can I use instead of clam stock?
A: Fish stock, shrimp stock, or even chicken broth in a pinch. Just avoid anything too salty.
Q: Can I make it spicier?
A: Yes. Add a pinch more cayenne after tasting, or stir in chili paste when serving.
Try More Recipes:
Ina Garten Shrimp And Swordfish Curry
Description
Seafood simmered in rich curry with onions, peppers, and lime—deep flavor in under an hour, no rush required.
Ingredients
Instructions
- Mix all dry spices in a small bowl.
- Heat butter and oil in a Dutch oven. Add onions, bell pepper, garlic, ginger, and jalapeño. Sauté 15 mins.
- Add spice blend, cook 2 mins.
- Stir in tomatoes, clam stock, salt + pepper. Simmer 10 mins.
- Add shrimp and swordfish. Cover and cook 7 mins until opaque.
- Stir in lime zest and juice gently. Serve hot.