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!
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?
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:
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!
🍽 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
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.
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.
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.
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 :
- 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:
- Delicious and super healthy Lamb Curry
- Duck Thai curry with fresh coconut and lemongrass-infused rice
- Vegetarian Thai curry on egg-fried rice
- Ox tongue curry
- Squid curry with turmeric rice
- Quick vegan curry - by A Couple Cooks
- Vegetarian Thai curry on egg-fried rice
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!
🍛 Delicious Monkfish Curry
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
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
- 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
Beth says
Half the ingredients list is missing
Ramona says
They all appear fine at my end Beth - refresh your browser but the recipe is all in order here.
Andre says
This recipe was a real hit with my family. I have made it for my parents in law that paid us a visit yesterday and they absolutely loved it. They love curries and fish and since I came across this monkfish curry recipe that looks so spectacular I thought I will make it for them to impress. It worked! Thanks so much for sharing. I would give it 10 stars if I could though.
Ramona says
Thank you so much dear Andre! I am so happy you decided to give my recipe a go and was a hit too with your in laws. Thank you so much for your feedback and kind words too! I do hope you will give some other recipes of mine a go.
Have a wonderful weekend!
Petro says
This was absolutely incredible! So delicious and full of amazing flavors and super easy to make! My family loved it and and we'll be making it again this weekend!
Natalie says
That was delicious. My whole family loved it. Flavors are amazing and it's quite easy to make. I will definitely make this recipe again during colder days. It's a perfect cozy night dinner.
Naïby says
Yummy! I forgot how much I loved curries! And I haven't made one in ages! My mouth is watering right now. Now I'll have to run to the grocery store and make one quick!
Alex says
I've never tried monkfish of any kind but this post has me wanting to try! This curry sounds flavorful and pretty easy, too.
Farrukh Aziz says
This curry was amazing! The flavors were so unique and different, even though we used Halibut fish for the curry. Definitely one of my favorite fish curries!
Linda says
This curry does not just look amazing, but tastes delicious and flavorful!
Amy Liu Dong says
It looks delicious and flavorful. I am sure my husband will love this.
Mikayla says
Our choice was mahi-mahi and we certainly were not disappointed. Such wonderful flavors, easily want seconds of this dish.
LaKita says
This monkfish curry looks so comforting, flavorful, and delicious. I'm sure it will be perfect on its own or served over rice for dinner.
Allyssa says
So easy to make and indeed delicious! Fam loves it, will have it again! Highly recommended! Thank you so much for sharing this monkfish curry recipe!
Lori | The Kitchen Whisperer says
OH wow this looks scrumptious! I love monkfish but hadn't had it with curry. This is on the menu for sure this week! Thank you for sharing!
Julia says
Great recipe with the perfect amount of spices. Ran out to get some tamarind after finding this and made it for dinner tonight. The family loved it and we have some leftover for lunch tomorrow!
Liz says
I have never had monkfish before, but your pictures look delicious!
Sara LaFountain says
Fantastic take on fish curry! The flavors were incredible and it was a great take on a curry.
Silvia says
We love curry and this one was so good! My first time making curry with fish. I used cod and tamarind paste and it turned out delicious.
Katie says
I love monkfish so this sounds so delicious to me! Pinning to make later!
Katie xoxo
Luca says
One of the things I love is coming across new recipes because we never stop discovering delicious ones of which we are not aware at all. This is exactly one of these cases. It looks so yummy!
Priya Maha says
I love fish curry. This is definitely going into my collection!
amanda says
Such a delicious curry! I don't usually cook with monkfish, but this was delicious!
Aarti says
Love curries. But cannot eat onions or garlic. What do you reckon to swap it with?
Thanks
Ramona says
Hi Aarti,
I assume you’re on a low FODMAP diet, correct? If so, I recommend you use garlic infused oil when cooking but also garlic scrapes powder is great, leeks, chives, scallions green tops, fresh wild garlic. Asafoetida powder, aka hing, is a dried resin that has been used for centuries in India for cooking and in traditional medicine, this adds a subtle onion and garlic flavor without FODMAPs when cooked. However, this is not recommended for pregnant women or women that want to get pregnant.
I really hope this helps.
Megan Ellam says
This looks and sounds absolutely incredible! I will have to give it a go!
Ramona says
Thank you so much Megan, I really hope you’ll make it super soon and will let me know how you liked it 😉😋
Alexandra says
The flavours in this curry are so delicious!
Ramona says
Thank you Alexandra 😋🙌🏼
veenaazmanov says
I am drooling. This is definitely my comfort meal. Love to enjoy it with some steaming hot rice.
Michael DiMaggio says
This was my first time having monkfish but it was delicious! Worth making again for sure!
Kathryn says
This sounds so good and this recipe is packed with flavor. This will be my first time trying monkfish and I'm excited! Thanks for sharing this recipe!
Anna says
Wow, my whole dinner party was mind-blown by this recipe! The monkfish was so tender and juicy, and packed with flavour! Literally everyone asked for this recipe, so I hope you don't mind if I share it with them!
Marta says
I love fish curry and loved that you used monkfish for this recipe! We will be making this again soon.
Loreto and Nicoletta Nardelli says
We love curry dishes and we love to have fish at least once a week! So this is the perfect dish for us! Thank you for sharing!
Natalie says
This is perfect dinner for cozy fall nights. Yum! Looks delicious. I'm excited to try fish curry. I never made one before. Thanks for the recipe.
Amanda Dixon says
We really loved this curry! The flavors of the coconut milk and ginger were perfect together, and it was so comforting. Will definitely make again!
Michelle says
My family really enjoyed this curry! We made a big batch and will eat on it again tomorrow. It tasted amazing over white rice!
Heidy says
This Monkfish curry was outright delish! I loved all the flavors and it was a nice hearty meal for me and the husband. Thanks for the awesome instructions and tips! Have an awesome day!
Paige says
We loved this recipe, had never tried Monkfish but it was easy to find. The flavors were great and it as super tasty!
Brianna says
This curry is bright and so flavorful ! Super easy to melt and love the texture of the monkfish.
Petro says
I am not a big fan of fish but with such a delightful presentation, I'm sold! I'll have to give your recipe a try soon, thanks for sharing!
Mikayla says
We just love fish and this dish was such a winner with the flavors being so warm and rich. Definitely a repeat recipe for me.
Megan Ellam says
This dish has such a tasty combination of ingredients. The monk fish is also a perfect choice too. Flaky, firm and succulent. Thanks for such a tasty and simple dish.
Joshua says
Such a delicious curry! Perfect for family dinners.
Alexandra says
Love the delicious flavours of this curry - just wonderful.
Jenny says
This is such a delicious recipe, I have never made monkfish before and you made it so easy!
Amy B. says
This has such a delicious combination of flavors. Love the texture with the chunks of monkfish. Thanks for sharing!
Cathleen says
I love everything about this recipe!! Curry is one of my weaknesses, and it makes the best comfort food! Bookmarked to make later, thanks so much for the recipe 🙂
Tammy says
This looks absolutely divine! I've never had monk fish believe it or not but this is something I must definitely make. Such a comforting meal!
Anaiah says
This was such a delicious monkfish curry. So full of flavor and was perfect over white rice! I need to make a bigger batch next time.
Adriana says
Curry is one of my favorite sauces. I use it with chicken but have never tried it with fish. I have monk fish in the freezer. I think I want to try your recipe and get to enjoy a curry with fish. Thanks!
Liz says
The colors in this recipe are so eye catching! Look delicious!
Veronika Sykorova says
This curry was so good! I made it last night and it was the perfect amount of spicy and so creamy and coconutty. Our whole family loved it!
Kayla DiMaggio says
Yum! I had never cooked with monkfish before and I was a little worried about trying it but your instructions were perfectly detailed and it came out great! Thanks so much for sharing this recipe!
Chef Dennis says
I super love fish curry recipes. They are really delicious. This Monkfish curry looks absolutely scrumptious. I must try this now.
Nancy B says
Looks absolutely gorgeous and soo delicious Ramona! I cannot wait to make this. Sounds super easy to make too which is what I am after. Your pictures make me want this so badly.