Anna Pump’s (chef of Bridgehampton’s Loaves & Fishes) Shrimp and Swordfish Curry has recieved critical acclaim from some of the worlds most renowned chefs, and now you can make it at home! This hearty curry is simple yet satisfying. Serve it at your next dinner party, or save some in the freezer for a rainy day, as this recipe makes 8 servings.
On “Best Thing I Ever Ate: Hot and Spicy” Ina Garten raves about Anna’s shrip and swordfish recipes!
How to make it:
Spice Blend: combine and set aside
¼ cup curry powder
⅛ cup ground dry coriander
½ tablespoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
⅛ teaspoon ground cloves
2 oz. Butter
1 tbsp. Olive oil
Heat in a large sautepan: 2 oz butter and 1 Tablespoons olive oil
Add: 5 cups chopped onions
1/2 red bell pepper, cut into thin strips
Puree and add: 3 large cloves garlic
1/6 cup fresh ginger root
1 3/4 Tablespoons fresh jalapeno
Add to sautepan: 1/6 cup of the spice blend
1/4 cup unbleached flour
2 cups canned plum tomato with juice, coarsely chopped
½ Tablespoon kosher salt
1 14oz. cans unsweetened coconut milk
2 cups clam juice
Cook about 10 minutes to blend, over medium heat.
Add: 1 1/2 pounds swordfish, cut into bite size pieces
1 1/2 pounds peeled and deveined shrimp (about 30 pcs.)
Cook until fish is just cooked.
Add: Juice and zest of one lime
Serve over rice.
We suggest pairing it with a deliciously dry or off dry Riesling.
Paumanok Semi-Dry Riesling table wine- $21.95
Gunderloch Jean Baptiste Riesling $19.99