This monkfish curry is truly sensational. 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.
Table of Contents
Ingredients You’ll Need
- Monkfish Fillets: The star of the show! Firm, flavorful and ready to soak up all those delicious curry flavours. Fresh or frozen both work, just ensure that the latter is defrosted. Tip: ask your fishmonger to skin and debone the fish for you.
- Cumin Seeds: With its warm, slightly bitter taste and earthy, nutty undertones, it adds depth and richness to the curry.
- Ground Spices: The kashmiri chilli powder, coriander, turmeric, cinnamon and garam masala form the flavour backbone of the curry paste.
- Coconut Milk: Adds creaminess and richness to the curry.
- Aromatics: Onion, garlic, ginger and chillies – where all good curries begin!
- Tinned Tomatoes: Add a hint of sweetness and acidity to balance out the spices and add depth to the sauce.
- Fresh Coriander: Adds a fresh, herbal note to the dish.
Let’s Talk Monkfish
Monkfish, also known as the “poor man’s lobster” has a meaty texture and a mild, slightly sweet flavour. Its dense flesh holds up well to bold spices and curry sauces, making it a perfect choice for this dish. When cooked, monkfish becomes tender and succulent, absorbing the flavours of the curry while retaining its firm texture.
You can typically find fresh monkfish at fishmongers or specialty grocery stores. Alternatively, frozen monkfish can be found in the freezer section of certain large supermarkets.
Monkfish Substitutes
If monkfish isn’t available, don’t worry! You can easily substitute it with other firm-fleshed fish such as cod, halibut or snapper. While these alternatives may not have the exact texture of monkfish, they will still pair beautifully with the flavours of this curry.
Curry Leaves Are Un-substitutable
Curry leaves are a staple in South Indian cooking, prized for their distinct aroma and flavour. They add a subtle, citrusy note to this monkfish curry, enhancing its complexity. While some may try to substitute curry leaves with other herbs, there’s really no replacement for their unique flavour profile. If you can’t find curry leaves, I recommend omitting them entirely instead of using the dried variety (they don’t taste like much!) or a substitute that doesn’t quite capture the their essence
You can typically find fresh curry leaves in most South Asian supermarkets. They’re also stocked in some large supermarkets (if you’re UK based, Waitrose stock them).
Cooking Out the Curry Paste
One crucial step in making this monkfish curry is cooking out the curry paste until the oil separates. This process helps to release the flavours of the spices and aromatics, intensifying the taste of the curry. It also removes any rawness from the curry paste, resulting in a smoother, more complex sauce. Be patient during this step as it sets the foundation for a truly delicious curry.
The Best Sides
I like to serve this monkfish curry with fragrant basmati rice, which soaks up the delicious sauce, but you could also serve it with naan, roti or other flatbreads.
Want More Fish Recipes?
I’ve been sharing lots of delicious fish recipes on my Instagram and TikTok in a series I’ve called Fantastic Fish. If you love this recipe, why not try some of the others in the series?
- Coconut-Crusted Thai Curry Sea Bass: If you’re a fan of Thai flavours, you’re going to love this one. The fish is marinated in Thai red curry paste, before being encased in a coconut crust and fried to golden perfection.
- Spicy Tuna Crispy Rice: This recipe combines crispy sushi rice cakes with homemade spicy tuna and avocado. The contrast of textures between the crispy rice and tuna is delightful and all the flavours work so well together.
- Roasted Salmon with Curry Leaf Butter: Roasted salmon, topped with a delicious 3-ingredient curry leaf butter.
Monkfish Curry
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.
- Prep Time: 10 minutes
- Total Time: 1 hour
- Yield: 4 1x
Ingredients
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Stir in the seasoned monkfish and cook for 3 to 4 minutes, or until the fish is cooked through and opaque.
- Remove the saucepan from the heat, stir in the fresh coriander and adjust the salt level to your liking.
- Serve with rice and enjoy!
Made this tonight and it was delicious! I used monk fish and shrimp and added a squeeze of lemon and a little bit of coconut cream (in addition to the coconut milk). My husband did not want to stop eating it!
Yay! I’m so, so glad you both enjoyed it
Delicious recipe! Excited to try all of the recent seafood recipes. This is a great base to add different flavors to and switch up the fish as well!
I’m so glad you enjoyed it! Thank you so much for taking the time to leave a comment 🙂