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Delicious Monkfish Curry

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Delicious Monkfish Curry is a fragrant and creamy seafood curry made with coconut milk, tamarind, and spices. The firm, meaty monkfish holds up beautifully in the sauce, creating a dish that is rich, flavorful, and perfect with rice or naan.

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

Instructions

  1. Heat oil in a large pan over medium heat. Add mixed seeds (and cardamom, if using) and let them sizzle until fragrant.
  2. Add onion, garlic, and ginger. Cook until softened and lightly golden.
  3. Stir in turmeric, curry powder, and chillies. Cook for 1 minute.
  4. Add fresh tomatoes (or tomato paste) and cook until softened into a sauce.
  5. Pour in the coconut milk and add tamarind. Stir well and bring to a gentle simmer.
  6. Add curry leaves, salt, and pepper. Simmer for 10 minutes to deepen the flavors.
  7. Gently add monkfish pieces, ensuring they are submerged. Simmer 8–10 minutes until fish is opaque and cooked through.
  8. Stir in lemon or lime juice and zest, and garnish with chopped coriander before serving.

Notes

Use cod, halibut, or prawns instead of monkfish if preferred.

For a creamier version, use full-fat coconut milk.

Add vegetables like spinach, okra, or bell peppers for extra nutrition.

If tamarind is unavailable, substitute with lime juice or apple cider vinegar.

Do not overcook the fish—add it at the end and cook just until opaque.

Nutrition

Find it online: https://familydinnercooking.com/delicious-monkfish-curry/