Monkfish Curry Recipe

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serves: 4
Skill: easy
Prep: 5 min
Cooking: 25 min


  • 1 onion, peeled and roughly chopped
  • 4 garlic cloves
  • 65g fresh coconut pieces
  • 1 red chilli, seeds removed
  • 1tsp black peppercorns
  • 1tbsp oil
  • 1tsp black mustard seeds
  • large handful fresh curry leaves
  • 1tsp turmeric powder
  • 1 tomato, deseeded
  • 200ml fish or vegetable stock
  • 250ml reduced-fat coconut milk
  • 320g monkfish, cut into chunks
  • good squeeze lime juice


  • In a blender, whiz the onion, garlic, coconut, chilli and pepper; set aside.

  • Heat the oil in a wide, heavy-based saucepan. Add the mustard seeds; once they start to pop, add the curry leaves, cook for 30 seconds then add the onion paste. Turn down the heat slightly and cook for 5 minutes, then add the tumeric, tomato, stock and coconut milk.

  • Simmer gently for 10 minutes. Add the fish, cook for 10 minutes. Season and add a squeeze of lime. 

  • To make a side of stir-fried white cabbage, soak 400g shredded white cabbage with a pinch of salt in cold water for 10 minutes; drain. Heat 2tbsp oil in a frying pan and add 1/2 tsp mustard seeds. When they pop, add 12 curry leaves, 1cm piece finely grated fresh root ginger and the cabbage. Season with salt and pepper. Cook for 8 minutes, stirring frequently.

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(107 ratings)
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