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 spices that are totally pantry-friendly. 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, in fact, 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 rich creamy coconut curries as much as we do, you might also love my Squid Curry and this Pineapple Curry to pair it with.
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 the most unique flavors. These ingredients just mentioned above are crucial and totally not worth using powders or store-bought. Please forget about 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 with monkfish curry?
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 almost always a nice dhal or dal (lentil curry) to go with it. Simply divine!
🌡️Top tip
- Please not to overcook the fish. Make the sause first and then add 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 flavour.
📦 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 notes below in the FAQs?
❓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 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and/or 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
Alex says
I can never find monkfish so I'm glad that you gave some alternatives! I just need some cardamom and then I can give this a go.
Kate says
Hello, I have never seen monkfish in my local grocery store either, but this curry recipe looks really good and I would love to try it! I see that you did list many alternatives to use instead of the monkfish, so my question is, if you had to pick one of those alternatives, which one would be the best substitute that would approximate the taste and texture the closest to monkfish? Thank you in advance!
Ramona says
Hi Kate,
Thank you so much for stopping by.
Monkfish has a unique flavor and texture, but you can substitute it with snapper, sea bass, halibut, mahi-mahi or sea scallops.
Erin says
This sounds so tasty! I've never tried monkfish but I clearly need to give it a try.
Linda says
I must say this recipe is a handful but I don't mind getting my hands dirty because it's so flavorful. Love every bite and every sip of this curry!
Ramona says
Ha ha, thanks Linda!
Liz says
I've never tried this before, but I am a fish and spicy lover!
Jessica says
These flavors are really calling out to me - I can almost smell it reading your description. I've not seen monkfish where I live so I will have to sub the fish, unfortunately. I'm thinking salmon because I already have some. Fingers crossed I do this dish justice.
Moop Brown says
I'm a big curry fan and this recipe for it looks super tasty and has my mouth watering!
Nat says
This recipe is definitely a must-try. Looks amazing and the flavors are so good. Perfect comfort food for long and cold winter days.
Chandice says
This is definitely the best way to use Monkfish! Such a flavorful dish that doesn’t overwhelm the fish. That’s hard to find and I’m so glad I found this recipe!
Matt says
The only seafood curry I’ve had is with shrimp. Gonna have to try monkfish next!
Loreto and Nicoletta says
I always get that mouth watering feeling when. I hear about curry dishes. That monkfish is a perfect choice to look rep this dish luxurious and scrumptious. Love that you used fresh curry leaves. I really have to get my hands on some!😋👌Thanks for sharing such a heart warming dish!❤️👍
Megan Ellam says
Oh this looks absolutely perfect! I love a great curry! Thanks for sharing.
Michele says
This was my first time trying monkfish. I was a little nervous about making it. However, it tasted amazing and was much easier to make than I expected. The flavors were amazing! Thanks so much for a great recipe.
Allyssa says
This is really easy to make and tasted super delicious! Thank you so much for sharing this amazing monkfish curry recipe! Will surely have this again, highly recommended!
veenaazmanov says
This is definitely my comfort meal.Fish is my family favorite too. Looks spicy and tempting.
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!