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Watermelon curry with seared swordfish


  • Heat a little oil in a heavy-bottomed pan and gently saute the onions and garlic until softish. 
  • Add the curry powder and cook until well incorporated, continually stirring. 
  • Then add the stock and cook until reduced to a glaze.
  • Add the coconut milk with the cream. Stir and bring to the boil. Taste for seasoning. 
  • Then add the salt and watermelon with fish sauce to taste. Stir and gently cook to heat through, adding the coriander at the end. 
  • At the same time, heat a little oil in a non-stick pan and cook the fish for about 3 mins each side (for medium-rare). 
  • To serve, spoon the curry into individual flat soup bowls and top with the fish.  
  • Paul Raynor, Melbourne chef


  • olive oil
  • 2 onions, diced
  • 2 garlic cloves, diced
  • 1 tbsp curry powder
  • 200 ml vegetable stock
  • ½ cup coconut milk
  • ½ cup coconut cream
  • sea salt
  • ½ seedless watermelon (about 500 gm), peeled & cubed
  • a splash of Asian fish sauce
  • leaves of 1-2 bunches fresh coriander
  • 4 x 180 gm swordfish steaks

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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