Monkfish Curry | Hari Ghotra
3.2/5 rating (38 votes)

Monkfish Curry

  • Heat Mild
  • Serves 4
  • Prep5 mins
  • Cook30 mins
Monkfish Curry

Monkfish in a spiced coconut curry

Hari says

A robust fish curry that uses some very South Indian flavours. The mustard and fenugreek seeds combine to give this masala a unique quality all of which melts into a delightful creamy coconut sauce. Monkfish plays the perfect centrepiece to this dish because it's a chunky white fish with firm flesh that doesnt break up easily. It has a natural delicate flavour which is able to draw in all the aromas from the masala making you feel like you are sitting on a deckchair soaking up the Indian sunshine.

  • Ingredients
  • Method
  • 800g of monkfish fillet, cut into cubes
  • 4 tomatoes, roughly chopped
  • 1 tbsp vegetable oil
  • ½ tsp of mustard seeds
  • ½ tsp of fenugreek seeds
  • 2 curry leaves
  • 1 inch piece ginger, cut into julienne
  • 1 onion, finely sliced
  • ½ tsp turmeric
  • 1 tsp cumin seeds
  • 3 tsp of coriander seeds
  • 1 tsp of chilli powder (add more if you prefer)
  • 200ml of hot water
  • 100ml of coconut milk
  • ½ handful of coriander leaves, chopped
  • 1 tsp salt


  1. Wash the monkfish cubes and leave to drain.
  2. In a blender, pulse the tomatoes into a purée and set aside
  3. Heat 1 tbsp of vegetable oil over a medium heat, then add in the mustard seeds.
  4. Once they are crackling, stir in the fenugreek seeds followed by the curry leaves, ginger and sliced onions. Stir and cook until the onions are golden (10 minutes).
  5. Add the puréed fresh tomatoes and hot water into the pan and stir.
  6. Crush the cumin and coriander seeds in a pestle and mortar and add to the sauce along with the turmeric and chilli.
  7. Partially cover the pan and turn up the heat so that it starts to boil, leave for 20 minutes.
  8. Turn down the heat and add the coconut milk and salt to taste, and bring the curry back to the boil and add the cubes of fish and allow to simmer for about 2-3 minutes until the fish is cooked through, then remove from the heat.
  9. Sprinkle with chopped coriander, check the seasoning and serve immediately.

Nutritional information

Typical values* per Serving
Fat (g)5
of which saturates (g)1
Carbohydrates (g)9
of which sugars (g)6
Fibre (g)3
Protein (g)33
Salt (mg)598
*Based upon calculated values, supplied by The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments (6)

  • nic


    24 December 2017 at 20:57 |
    made this tonight ! Only had 120g of monkfish but did the whole sauce but with more curry leaves , chilli and cumin it was tasty tasty ! i used less coconut milk as not keen on creamy , tho i have to say no way would it serve 4 ! i did the full ingredients quantities for the sauce and ate the lot , i would say 2 at a push ! but thank you ! would cook again ! deciding which to try next -not too creamy and with some zing !


    • Hari Ghotra

      Hari Ghotra

      29 December 2017 at 12:52 |
      Hi Nic Glad to hear that you enjoyed the flavours of this dish. There would be enough once the amount of fish is increased its not meant to be overly saucy so you can always add more coconut too. Have you tried the the lamb madras or the goan fish curry?Let me know how you get on. Thanks so much for using the website. Hari


  • John James

    John James

    25 August 2017 at 11:57 |
    Hi. I'm a novice at even trying Indian food, but as I'm going to India I wanted to try. I'm not a big fan of heat in food or spices or garlic etc, but is this a good dish to start on?


    • Hari Ghotra

      Hari Ghotra

      29 August 2017 at 14:10 |
      Hi John This is quite a punchy dish - I think go for something like the Nariyal chicken first reduce the chillies too if you are not used to them. this is a simple dish, has a great flavour without any garlic, ginger etc. Tell me what you think. Thanks Hari


  • nomail


    08 July 2017 at 10:33 |
    An excellent curry, to make it quick leave out the water stage and just simmer the coconut then boil for 2-3 minutes with the fish.


    • Hari Ghotra

      Hari Ghotra

      10 July 2017 at 07:32 |
      Hi Thanks so much for the feedback and the little tip - Glad you enjoyed cooking and eating this one! Hari


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Hari Ghotra