Swordfish Korma

Swordfish Korma (Very Mild)
Swordfish Korma Fresh Root Ginger Curry Powder		Ingredients;
		1Lb Swordfish Steaks cubed 1 Tin Evaporated Milk 4oz grated Coconut 4oz Sour Cream 3 Tablespoons Mango Chutney 1 SMALL Onion 2 Teaspoons of Curry Powder Half Teaspoon Chilli Powder 1 finely chopped Cayenne Chilli 4 cloves of Garlic 2 inches Root Ginger grated 5 Tablespoons Vegetable Oil 1 Teaspoon Turmeric
		Cooking Methods
		Make a paste of the Curry Powder, Turmeric and Chilli Powder with a little Water. Fry the Onions until Translucent in Vegetable Oil. Add the Garlic, Ginger, Pepper and Chilli and stir on a medium heat for 5 minutes. Add the Curry and Chilli powder paste and stir in for 1 minute. Add the Swordfish pieces and seal well on all sides. Add the Cream, Coconut, Mango Chutney and Milk and simmer for 10 minutes or until the Swordfish is cooked stirring occasionally. If needed add a little water to prevent the curry becoming too thick or dry. Garnish with a few Coriander Leaves.
		Serves 2