3.3/5 rating (45 votes)

Monkfish Curry

  • Heat Mild
  • Serves 4
  • Prep 5 mins
  • Cook 30 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. I have added the option to spice this up with some fresh green chillies if you prefer a spicy dish.  Monkfish plays the perfect centrepiece to this dish because it's a chunky white fish with firm flesh that doesn't 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. You can also add prawns to this dish too which is lovely. The squeeze of lime adds a little zing that is super tasty. 

  • Ingredients
  • Method
  • 800g of monkfish fillet, cut into cubes
  • 4 tomatoes, roughly chopped
  • 200ml of hot water
  • 1 tbsp coconut oil
  • ½ tsp of black or brown mustard seeds
  • ½ tsp of fenugreek seeds
  • 10 fresh curry leaves or 15 dried
  • 1 inch piece ginger, cut into julienne
  • 1 onion, finely sliced
  • 3-4 green chillies, sliced
  • ½ tsp turmeric
  • 1 tsp cumin seeds
  • 3 tsp of coriander seeds
  • 1 tsp of Kashmiri chilli powder 
  • 100ml of coconut milk
  • 1 tsp salt
  • 1 lime


  1. Wash the monkfish cubes and leave to drain.
  2. In a blender, pulse the tomatoes into a purée with 200ml of water and set aside.
  3. Slice the ginger, chillies and onions.
  4. Heat 1 tbsp of coconut oil over a medium heat, then add in the mustard seeds.
  5. Once they are crackling, stir in the fenugreek seeds followed by the curry leaves.
  6. Dont let the fenugreek seeds colour then add the ginger, sliced onions and chillies. Stir and leave to cook until the onions are golden brown (10 minutes).
  7. Stir in the puréed tomatoes and increase the heat.
  8. Crush the cumin and coriander seeds in a pestle and mortar and add to the sauce with the turmeric and chilli powder.
  9. Partially cover the pan and turn up the heat so that it starts to boil, leave the tomatoes to reduce and thicken for about 10-20 minutes.
  10. Turn down the heat and pour in the coconut milk and salt to taste. Bring the curry back to the boil and reduce to a simmer.
  11. Place in the pieces of fish and allow it to cook for about 2-3 minutes until the fish is just cooked through, then remove from the heat.
  12. Squeeze in the juice of lime and check the seasoning. Serve immediately with some plain Basmati rice.

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 myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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“ Thank you for printing this recipe for my delicious Monkfish Curry ”


Comments (8)

  • Damo


    21 July 2018 at 08:37 |
    Oh My God! Most luxurious curry I’ve ever made. Never had monkfish before but seemed crossed between Scallops and prawn in texture and beautiful tender and juicy. 10/10 Hari, this was superb and straight into my top 3 home made Curries. I added 3 more green chillies just pierced and kept whole. Heat was bang on, flavour out of this world.


    • Hari Ghotra

      Hari Ghotra

      21 July 2018 at 08:41 |
      Thanks for giving it a go! Really happy that you loved it thanks so much for sharing your thoughts. With all my dishes just dial up the chillies if you like it hot!


  • 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 http://www.harighotra.co.uk/nariyal-chicken-recipe 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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