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Home » Main Course » Curry

Delicious Monkfish Curry

Modified: Jan 15, 2022 · Published: Jul 27, 2021 · by Ramona

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Monkfish curry or any fish curry is a must-make recipe for any fish and spice lover so if you are ready to spice up your dinner I introduce you to this South Indian - Srilankan Style Monkfish Curry! We're talking succulent monkfish fillets taking a delicious dip in a rich, creamy curry sauce that's packed with aromatic goodness, It is not just any fish curry recipe – it's one of the absolute best that you can whip up entirely from scratch in just 30 minutes. Yep, you read that right!

Monkfish curry in a turquoise bowl
Monkfish curry

What's the secret? Well, it's as simple as raiding your kitchen for basic ingredients, grabbing some fresh herbs, and adding totally pantry-friendly spices. It's like a flavor explosion waiting to happen with minimal fuss. So, let's get cooking and savor every bite of this incredible curry creation! 🌶️🐟

I’m a huge fan of monkfish, yes it is not the cheapest I am not sure such a thing as cheap fish does exist. It is long gone now.

We love cooking fish, prawns, and squids, in flavourful curries! If you love a rich creamy coconut curry as much as we do, you might also love my Slow Cooker Beef Massaman Curry, Squid Curry, Curried Chicken And Green Beans Couscous or these Pineapple Curry, Roasted Curried Butternut Squash, Butternut Squash and Chickpea Curry and this Easy Instant Pot Coconut Rice to pair it with. All soo good!

Jump to:
  • 💭 What is monkfish?
  • 🥘 Ingredients
  • 👩🏻‍🍳 How to make it
  • 🍛 Monkfish curry variations
  • 🍽 What to serve monkfish curry with
  • 🌡️Top tips
  • 📦 Storage
  • ❓Recipe FAQs
  • 🦑 Other fish or seafood recipes you may enjoy :
  • ♨️ More curry recipes that you must try:
  • 🍛 Delicious Monkfish Curry

💭 What is monkfish?

Monkfish, oh, it's a real gem! It has an incredible texture that's both succulent and meaty, with a sweet flavor that's simply divine. It has earned itself the nickname 'Poor Man's Lobster' because it's like lobster's cool, budget-friendly cousin. A taste of luxury without breaking the bank.

Now, when it comes to cooking monkfish, there's one way that always gets me excited: bathing it in a luscious, creamy curry sauce. If you're tired of the same old pan-fried, steamed, or baked monkfish dishes, then you absolutely must give this curried monkfish a whirl! It's a flavor-packed adventure you won't want to miss. 🍽️🦞

🥘 Ingredients

All you will need for this fish curry recipe is a few ingredients but if you are a curry lover you'll have most of these ingredients in your pantry cupboard:

Monkfish Curry Ingredients

Here's what you need to make a super-delicious monkfish curry:

  • fresh organic turmeric root
  • monkfish fillets (cut into chunks) - ask the fishmonger to debone and deskin your fish
  • onions (finely sliced) (red onions or shallots)
  • curry leaves (I only recommend fresh curry leaves- dried curry leaves don't taste anything like the fresh ones, in fact, they taste like nothing so in general, I do not even bother adding these at all if I do not have the amazing fresh ones) 
  • fresh ginger (grated or finely chopped)
  • Thai green chilies (finely sliced)
  • garlic (grated or crushed and finely chopped)
  • cardamom pods (bashed) - I did add cardamom here in this recipe but thought of that later hence this doesn't appear in the picture
  • mixed seeds ( in equal amounts - black mustard seeds, cumin seeds, fenugreek seeds)
  • fresh tomatoes, roughly chopped (tomato paste can also be used or tinned tomatoes if you would like a juicer curry
  • tamarind paste (crucial for any fish curry)
  • coconut milk use light coconut milk too
  • fresh coriander (finely chopped)
  • lime juice ( use some zest too if your limes are unwaxed)
  • olive oil (optional) you may use a little ghee if you fancy. As a general rule, I do not use/add any oil at all when cooking with meat or fish.
  • steamed basmati rice to serve

👩🏻‍🍳 How to make it

If you master the quick and easy art of making this curry sauce, you’ll soon realize that you are a master of curry sauce and this special sauce can be used as a base for any seafood curry.

This is a Sri Lankan-South Indian style monkfish coconut curry recipe that I often make and it is delicious every time no matter what fish I am using for this recipe, you can use virtually any fish you like or happen to have in hand.

For the best results and a superb tasty monkfish curry recipe, it's best to add as many fresh ingredients as possible, especially ginger, garlic, and curry leaves. This is the key to success and to getting the most unique flavors in any curry. The ingredients I mentioned above are crucial and are not worth using powders or store-bought. Please forget about ready-bought garlic or ginger paste, these are never the same and most of them have additives.

Here are the most important steps:

Step 1

  • Marinate the monkfish - this step is important to achieve a nice and flavor monkfish curry. The longer you marinate the fish the better.

Step 2

  • Make the curry sauce by adding some ingredients ( chopped onions, seeds, cardamom, curry leaves, curry powder, garlic, ginger, chilies, salt, and pepper). Cook for approximately 8-10 minutes until the onion has become translucid and softened.

Step 3

  • Stir in the fresh tomatoes or the tomato paste/tinned tomatoes, tamarind paste, and coconut milk; season, then bring to a boil.

Step 4

  • Add the monkfish together with the marinade to the curry sauce and simmer over low heat. Cook the monkfish curry until the fish is cooked through and becomes opaque. Do not stir after adding the fish, shake the pot or twist.

Step 5

  • Serve over steamed basmati rice. Scatter some chopped coriander leaves. Bon appetit!

🍛 Monkfish curry variations

  • Monkfish and prawn curry - the prawns can be added at the same time with the monkfish or a few minutes later - it is equally good and all right;
  • make it a Thai-style curry - just add the coconut and the lemongrass and here you have it!
Monkfish curry in a turquoise bowl

🍽 What to serve monkfish curry with

Serve it on white fluffy basmati rice, jasmine rice, red rice, brown rice, with naan bread or flatbread. Why not cut some of the carbs and have it with broccoli or cauliflower rice? It works well served with couscous too.
I also make a nice dhal or dal (lentil curry) to go with it. Simply divine! A nice tomato salad (with or without the feta) or some pickles like my pickled garlic.

🌡️Top tips

  • Please do not overcook the fish as this can be easily done. The best way to avoid this is by making/cooking the curry sauce or the gravy first and then adding the fish.
  • You may pat dry the fish with a paper towel or clean cloth to remove excess moisture.
  • Be gentle when stirring as the fish could break apart.
  • Use only fresh curry leaves for the best flavor.

📦 Storage

Any leftovers can be stored in the refrigerator for 2-3 days. Add a dash of water or stock when reheating on the stove or microwave. You may also freeze it, see below in the FAQs.

❓Recipe FAQs

What are the fish alternatives for this curry?

Any white firm-fleshed fish makes a great alternative and is ideal in this fish curry. Here are a few examples:
• tilapia
• snapper
• barramundi
• cod (all types)
• mahi-mahi
• turbot
• halibut
• basa
• hake
• ling
• sole
• pollock
A curry like this is an excellent way to disguise any fish flavor shortfalls so it is a great option for any "fishy" fish, freshwater fish, or a great dish to make for any economical fish use.
Salmon and mackerel (Spanish mackerel and the king mackerel) as bluefish options are also great alternatives for this nice dish. Salmon will have to be cut into bigger chunks.

Can I make this fish curry in advance?

Yes, absolutely! The more it stays, the better it will taste, but when reheating, keep a close eye on it to avoid overcooking the fish.

Can I freeze monkfish curry?

The answer is yes. If you wish to make this or any fish curry recipe, you may freeze it in bags or an airtight container.

What does monkfish taste like?

Monkfish is known as poor man's lobster. Its meat is white and tight, and it is often compared to lobster meat. It's not only similar to lobster in texture and flavor. It has a mild, sweet flavor and it is not fishy.

🦑 Other fish or seafood recipes you may enjoy :

  • Baked spicy salmon
    Exotic Baked Salmon (spicy)
  • sardine and polenta with garlic and cheese
    Simple Sardine Fillets And Polenta With Parmesan Cheese And Garlic Sauce
  • Yet another fish dish to enjoy, this delightful and creamy fish soup (or fish chowder) will leave you craving for more.
    Creamy Fish Soup (Chowder)
  • A rectangular bowl filled with open fish pie
    Open Fish Pie With A Coconut Milk Twist
  • Creamy fish soup (chowder)
  • Easy Fish Pie Recipe
  • Open fish pie with a coconut milk twist
  • Organic veg & fish soup
  • Delicious Baked Cod Recipe
  • Simple sardine fillets and polenta with Parmesan cheese and garlic sauce
  • Salmon Wellington

♨️ More curry recipes that you must try:

  • Beef Massman curry in a deep white ceramic plate.
    Slow Cooker Beef Massaman Curry
  • Pineapple curry in a green ceramic pot sprinkled with black pepper and curry leaves
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Please leave a 🌟🌟🌟🌟🌟 star rating in the recipe card below and a review in the comment section further down the page if you have made this recipe and liked it. Thank you so much for stopping by!

Monkfish curry in a turquoise bowl

🍛 Delicious Monkfish Curry

The coconut and all the spices used in this beautiful and fragrant monkfish curry enhance the meaty monkfish. Pure deliciousness.
4.99 from 236 votes
Print Pin Rate
Course: Dinner, Lunch, Main Dish
Cuisine: Asian, Sri Lankan
Diet: Gluten Free, Low Lactose
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
0 minutes minutes
Total Time: 25 minutes minutes
Servings: 6 servings
Calories: 290kcal
Author: Ramona Sebastian
Cost: £15

Equipment

  • large pan
  • glass bowl
  • chopping board
  • knife
  • grater
  • wooden spoon

Ingredients

  • 800 g monkfish (28.22 oz or 1.76 lb) deboned and skinned *
  • 400 ml coconut milk ( 13.5 fl oz) I used light coconut milk - 1 can (tin)
  • 1 large onion roughly chopped
  • 2 teaspoons turmeric powder or fresh root finely grated
  • 2 pieces tamarind dried garcinia Cambogia aka  Malabar tamarind or brindle berry *
  • 2 cloves garlic extra large
  • 1 tablespoon ginger freshly grated
  • 1 tablespoon curry powder or more if you like it extra hot
  • 15-20 leaves fresh curry leaves amazing flavour enhancer
  • 1 small bunch fresh coriander Washed and chopped
  • 1 small lemon or lime juice and rind
  • 1 teaspoon mixed seeds * see notes for details
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 small chillies optional ( for extra heat)
  • 2 pods cardamom crushed (optional)
  • 1 tablespoon olive oil (or coconut oil) optional
  • 6 med fresh tomatoes or 2 tablespoon tomato paste
Metric - US Imperial

Instructions

  • Into a glass bowl, place the monkfish and marinate with turmeric, some lime zest and lime juice, salt, pepper, ½ of the curry powder and 1 clove or two of garlic grated or made into a paste. Mix well to coat the fish and place in the fridge for 20 min to 2 hours to marinate. The longer the better.
  • Add the olive or coconut oil to a larger pan over medium-high heat and add the chopped onions, the seeds, cardamom, curry leaves, remaining ½ tablespoon of curry powder, the remaining garlic, ginger, chillies, salt and pepper. Cook, stirring, for about 10 minutes until the onion has softened and slightly coloured. I add some water as I do not like to fry it. I like the frying but just doesn't agree with us so I avoid it. It is healthier too.
  • Stir in the roughly chopped tomatoes, tamarind paste and coconut milk; season, then bring to a boil. Simmer on low heat for approximately 10-15 minutes, uncovered stirring occasionally.
  • Add the marinated monkfish to the curry sauce and simmer over low heat for 6-8 minutes (depending on how chunky your fish is). Cook until the fish is cooked through and becomes opaque.
  • Remove the cardamom pods. Taste and season to perfection.
  • Serve on steamed basmati or jasmine rice. Scatter some chopped coriander leaves. 

Notes

A few tips:

  • mixed seeds - my regular mix for any curry is: 
    • fenugreek, cumin and black mustard seeds;
  • tomatoes - if you do not have fresh tomatoes (which I prefer) use tinned chopped Italian tomatoes or tomato paste if you want your curry less juicy; 
  • Tamarind - tamarind paste can also be used 
Once you have added the fish, do not mix your curry with a spoon any longer so the fish remains nice and chunky and it will not break

Nutrition

Calories: 290kcal | Carbohydrates: 10g | Protein: 22g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 233mg | Potassium: 903mg | Fiber: 2g | Sugar: 3g | Vitamin A: 749IU | Vitamin C: 132mg | Calcium: 69mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @ramonas.cuisine or tag #ramonascuisine!

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Reader Interactions

Comments

  1. Simon says

    May 05, 2025 at 12:11 pm

    Would you confirm which type of cardamom pod should be used, please. The green variety or the black, variety.

    Thank you.

    Reply
    • Ramona says

      May 05, 2025 at 12:42 pm

      Hi Simon, thank you so much for stopping by. I used green cardamom.
      I would really love to hear how you liked the recipe thank you so much once again.
      Ramona 🙏💞

      Reply
  2. Jill Moore says

    April 20, 2025 at 10:31 am

    Hi, how much tamarind do you recommend to use? I have a block of it and I’ve no idea how much to use?

    Also to make it into a Thai curry, I think I read to add more coconut milk and lemongrass? Would this be correct and how much should I add?

    Thanks so much!

    Jill

    Reply
    • Ramona says

      April 20, 2025 at 3:03 pm

      Hi Jill,

      Thank you so much for getting in touch. I’m not sure what a block of tamarind is but I would say a tablespoon of paste diluted in water. It also depends on the quantities of curry you’re making.

      And yes, absolutely if you want it Thai style add some coconut milk some lime leaves if you have and fresh lemongrass if possible, it’s the best.
      Good luck with making it all and let me know how it all came out but I’m drooling over here. This curry is amazing!! Happy Easter to you! 😘🤗🙏

      Reply
  3. Annabel says

    December 11, 2024 at 11:13 am

    5 stars
    This curry is a gem. I absolutely loved it and will make often from now on. I am so happy I found your recipe Ramona xx

    Reply
    • Ramona says

      December 12, 2024 at 4:39 am

      Thank you soo much!

      Reply
  4. Beth says

    September 15, 2024 at 1:24 pm

    5 stars
    This is a beautiful curry. I will definitely be doing this again and will try it using different fish. I think Tusk might work very well.

    Reply
    • Ramona says

      September 16, 2024 at 1:30 pm

      Thank you dear Beth, I am thrilled you liked my monkfish curry. Any firm-fleshed fish will work well in this recipe. Tusk fish is perfect flavor and texture wise 👍👌.

      Reply
  5. Lenore says

    October 26, 2023 at 10:41 pm

    4 stars
    The recipe looks delicious and I wanted to make it but the 'curry powder' is confusing. There are many preblended powders, each with very different flavors. Can you be more specific please? Also, I prefer to make my own spice mixes, that said, what spices would make up the curry powder in this recipe? Thank you!

    Reply
    • Ramona says

      October 27, 2023 at 1:50 pm

      Hi Lenore
      Curry powder is a mix that I normally purchase and it is readily mixed. You may use any spices you wish and chili powder separately according to your liking. I hope this helps.

      Reply
  6. Jamie says

    October 23, 2023 at 11:02 pm

    5 stars
    Oh my, this looks like an amazingly delicious dish! My kind of curry recipe! Plus the coconut will boost the taste and flavor of this awesome curry recipe! Loved it!

    Reply
  7. Amy Liu Dong says

    October 23, 2023 at 4:33 pm

    5 stars
    This fish curry looks really good and tasty. I am so excited to make this for tonight's dinner. Yum!

    Reply
  8. Moop Brown says

    October 22, 2023 at 11:50 pm

    This curry looks very tasty and like it is bursting with flavor and the fact that it only takes 30 minutes to make is very impressive.

    Reply
  9. Erin says

    October 22, 2023 at 2:14 pm

    5 stars
    Ooh, I'm absolutely intrigued! I had never even heard of monkfish. 🙈 I'm going to look for it tomorrow and make this!

    Reply
  10. Carrie Robinson says

    October 22, 2023 at 8:39 am

    5 stars
    I absolutely love homemade curry dishes, but I have never had curry with monkfish before. I will have to try this soon! 🙂 Looks delicious.

    Reply
  11. Zhen says

    October 22, 2023 at 8:06 am

    Lovely recipe! You mentioned that tamarind paste can be used- what quantities should I use for substituting? In addition, does the recipe work with salmon instead of monkfish?

    Reply
    • Ramona says

      October 26, 2023 at 11:51 am

      Hi Zhen,
      Apologies for the delayed reply. ! teaspoon for these quantities will be plenty dependo=ing on the consistency - if runny use a tablespoon. Salmon will work beautifully but once you add the salmon (skin on) refrain from stirring the curry but only very gently as the salmon will disintegrate otherwise. Good luck with it and please do let me know how you liked the recipe.

      Reply
  12. Katie Crenshaw says

    October 21, 2023 at 4:21 pm

    5 stars
    Wow! This had so much flavors. The spices really went well with the monkfish. This made a fantastic comfort meal.

    Reply
  13. Lori | The Kitchen Whisperer says

    October 21, 2023 at 3:09 pm

    5 stars
    My neighbors are huge curry fans so I made this for dinner the other night. It had such incredible depth of flavor and the creaminess of the coconut milk was exceptional!

    Reply
  14. veenaazmanov says

    October 21, 2023 at 4:59 am

    5 stars
    This is definitely a flavorful curry. Coconut milk is delicious. This is surely my comfort meal.

    Reply
    • Ramona says

      October 21, 2023 at 6:00 pm

      Thank you !

      Reply
  15. Mikayla says

    October 20, 2023 at 7:48 pm

    5 stars
    Well, we loved this so much the first time we had it, we had to make it again. Truly had great meaty texture with a touch of spicy flavor. You can't go wrong with this recipe.

    Reply
    • Ramona says

      October 21, 2023 at 5:59 pm

      thank you soo much dear Mikayla! I totally agree!

      Reply
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Hey, I'm Ramona and I ♥ making healthy living easy and more delicious!! I am a full-time mother, I work and I am also a busy volunteer.

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