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Monkfish Curry

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Monkfish is a firm, meaty fish that works great in a curry because it holds up well to bold flavours. In this recipe, it’s simmered in a rich, flavour-packed sauce, perfumed with curry leaves, coconut milk, tomatoes and warm spices. Served with fluffy rice, it makes for a very delicious and comforting dinner.

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 4 1x

Ingredients

Scale
  • 500g monkfish, cut into chunks
  • coconut oil
  • 1 tsp cumin seeds
  • 1 small handful fresh curry leaves, stalks discarded (approx. 8-10g)
  • 1 large onion, very thinly sliced
  • 1 tbsp garlic ginger paste
  • 2 green chillies, finely chopped (optional)
  • 200g tinned good-quality crushed tomatoes (or fresh, ripe vine tomatoes, blended)
  • 1 tsp mild kashmiri chilli powder
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • ¼ tsp ground cinnamon
  • 400ml good-quality coconut milk (minimum 70% coconut extract)
  • ¼ tsp garam masala
  • handful fresh coriander, roughly chopped

Instructions

  1. Season the monkfish with salt and pepper, toss to coat and refrigerate while you prepare the curry – this will ensure the monkfish pieces are seasoned all the way through.
  2. Heat enough coconut oil to coat the bottom of a medium saucepan set over a medium heat, then add the cumin seeds and curry leaves.
  3. Once they begin to sizzle, give them a stir, then add the onion and a pinch of salt. Cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes.
  4. Add the ginger garlic paste and green chillies (if using) and cook, stirring frequently, for 1 minute, then add the tinned tomatoes, mild kashmiri chilli powder, ground turmeric, ground coriander and ground cinnamon. Season generously with salt and pepper and cook, stirring frequently, for 10 minutes, or until the oil starts to separate from the sauce.
  5. Stir in the coconut milk and the garam masala, then cover and bring to a simmer. Reduce the heat to low and simmer for 20 minutes.
  6. Stir in the seasoned monkfish and cook for 3 to 4 minutes, or until the fish is cooked through and opaque.
  7. Remove the saucepan from the heat, stir in the fresh coriander and adjust the salt level to your liking.
  8. Serve with rice and enjoy!

Find it online: https://zenaskitchen.com/monkfish-curry/

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