Holding firm, but still meltingly tender, swordfish is practically made for simmering away in curries. Here we've baked it with fragrant Malaysian spices and coconut milk for a veg-heavy curry that showcases the fish's sweet flavour. Add a squeeze of lime and a hint of chilli and you have yourself a new hit!
Preheat oven to 220°C fan-forced. Peel and slice onion into 1cm-thick wedges. Chop cauliflower into small florets. Place onion and cauliflower in a roasting dish, drizzle with 20ml (1 tablespoon) olive oil, sprinkle with ¼ teaspoon salt flakes and cracked black pepper and toss to combine. Roast for 20 minutes or until vegetables start to caramelise. While vegetables are roasting, continue with step 2.
Finely slice spring onions. Grate ginger. Heat remaining olive oil in a saucepan over medium-high heat. Add ginger, spring onion and a sprinkle of salt and cook for 1–2 minutes or until fragrant.
Add rice and 310ml (1¼ cups) cold water to the saucepan and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve.
Carefully remove vegetables from oven. Add Mild Malaysian Curry Powder and mix to combine. Stir through coconut milk and 60ml (¼ cup) water. Add fish and season well with salt and pepper. Return to oven for a further 10–12 minutes or until fish is cooked through and curry is bubbling.
Rinse and finely chop coriander. Finely chop chilli. Juice lime. Place coriander, chilli and lime juice in a bowl, season to taste with salt and pepper and stir to combine.
Divide rice and curry between bowls and top with coriander dressing to serve.