Name: Delicious Monkfish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 800 g monkfish (1.76 lb), deboned and skinned; 400 ml coconut milk (1 can, light or regular); 1 large onion, roughly chopped; 2 teaspoons turmeric powder (or grated fresh turmeric); 2 pieces tamarind (or 1–2 teaspoons tamarind paste); 2 extra-large cloves garlic; 1 tablespoon freshly grated ginger; 1 tablespoon curry powder (more for extra heat); 15–20 fresh curry leaves; 1 small bunch fresh coriander, washed and chopped; 1 small lemon or lime, juice and zest; 1 teaspoon mixed seeds (such as cumin, fennel, and mustard seeds); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 small chillies (optional, for extra heat); 2 pods cardamom, crushed (optional); 1 tablespoon olive oil or coconut oil; 6 medium fresh tomatoes or 2 tablespoons tomato paste

Why You’ll Love This Recipe

This monkfish curry is bursting with flavor and comes together without being overly complicated. The monkfish is firm and meaty, holding up well in the curry sauce without falling apart. The coconut milk gives it creaminess, tamarind adds a tangy kick, and fresh curry leaves enhance the aroma. It’s a dish that feels indulgent yet wholesome, and it pairs beautifully with rice, naan, or flatbread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

800 g monkfish (28.22 oz or 1.76 lb), deboned and skinned
400 ml coconut milk (13.5 fl oz, 1 can – light or regular)
1 large onion, roughly chopped
2 teaspoons turmeric powder (or finely grated fresh turmeric root)
2 pieces tamarind (dried garcinia cambogia, Malabar tamarind, or brindle berry)
2 extra-large cloves garlic
1 tablespoon freshly grated ginger
1 tablespoon curry powder (or more for extra heat)
15–20 fresh curry leaves
1 small bunch fresh coriander, washed and chopped
1 small lemon or lime, juice and rind
1 teaspoon mixed seeds (such as cumin, fennel, and mustard seeds)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 small chillies (optional, for extra heat)
2 pods cardamom, crushed (optional)
1 tablespoon olive oil or coconut oil (optional)
6 medium fresh tomatoes or 2 tablespoons tomato paste

Directions

Heat oil in a large pan over medium heat. Add mixed seeds (and cardamom, if using) and allow them to sizzle until fragrant.
Stir in the chopped onion, garlic, and ginger. Cook until softened and lightly golden.
Add turmeric, curry powder, and chillies, stirring to coat the onions in the spices.
Add the fresh tomatoes (or tomato paste) and cook until softened into a sauce.
Pour in the coconut milk and add the tamarind pieces. Stir well and bring to a gentle simmer.
Add the curry leaves, salt, and pepper. Let the sauce cook for about 10 minutes to deepen the flavors.
Gently add the monkfish pieces, ensuring they are submerged in the sauce. Simmer for 8–10 minutes until the fish is opaque and cooked through.
Stir in lemon or lime juice and zest, along with freshly chopped coriander, before serving.

Servings and timing

This recipe makes about 4 servings.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

Use king prawns, cod, or halibut instead of monkfish.
Add spinach, okra, or bell peppers for extra vegetables.
Make it creamier with full-fat coconut milk.
Add more chillies or extra curry powder for a spicier version.
Swap tamarind for a splash of apple cider vinegar or lime juice if unavailable.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk to loosen the sauce. This dish does not freeze well, as fish can change texture once thawed.

FAQs

What does monkfish taste like?

Monkfish has a firm, meaty texture with a mild, slightly sweet flavor, making it ideal for curries.

Can I substitute monkfish with another fish?

Yes, cod, haddock, halibut, or even prawns work well in this recipe.

Do I need to marinate the monkfish?

No, the fish cooks directly in the sauce, absorbing the flavors as it simmers.

Can I make this curry ahead of time?

Yes, you can prepare the sauce ahead of time and add the fish just before serving.

What can I serve with monkfish curry?

It pairs perfectly with steamed basmati rice, naan, or flatbread.

Can I use tamarind paste instead of dried tamarind?

Yes, use 1–2 teaspoons of tamarind paste as a substitute.

Can I make this curry spicier?

Yes, add extra chillies, cayenne pepper, or hot curry powder for more heat.

How do I prevent the fish from overcooking?

Add the monkfish at the end and simmer just until opaque and firm, about 8–10 minutes.

Can I use frozen monkfish?

Yes, just thaw it completely and pat dry before adding to the curry.

Is this curry dairy-free?

Yes, it is naturally dairy-free since it uses coconut milk.

Conclusion

Delicious Monkfish Curry is a bold, flavorful seafood dish that highlights the firm texture of monkfish in a fragrant coconut-based sauce. With the perfect mix of spices, herbs, and tangy tamarind, this curry is both comforting and exotic. Serve it with rice or bread for a complete meal that will impress your family or dinner guests.