Monkfish curry just plain gets it!
I'm a big fan of monkfish. In fact I wasn't sure if I should cook it into a curry the first time I did. I needn't have worried. This monkfish curry is one of my all time favourite curry house style curries. If you're looking for something really different and better than you'll find on most curry house menus, this is one you've got to try.
Ingredients
Fresh ingredients are key to getting the best flavour from this monkfish curry recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin. All of the authentic Indian restaurant style curry recipes on my site use a base curry sauce. My 'go to' recipe is here.
See recipe card for quantities.
- ghee or vegetable oil
- garlic and ginger paste
- red chilli powder
- turmeric
- cumin
- coriander powder
- mixed powder
- tomato puree
- heated curry sauce - Here is how I make mine
- monkfish cut into pieces
- thick coconut milk
- dried fenugreek leaves (optional)
- garam masala
- chopped coriander (cilantro)
- lemon (optional)
- Salt to taste
Step by step photos
Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.
- Step 1:Heat the oil over medium high heat in the pan and then stir in the garlic and ginger paste.
- Step 2: Stir in the ground spices.
- Step 3: Stir in the tomato puree and bring to a rolling simmer.
- Step 4: Stir in a ladle or so of the base sauce and bring to simmer. Add more when your curry is looking dry.
- Step 5: Now stir in the monkfish and ensure it is coated with the bubbling sauce.
- Step 6: Add the coconut milk and stir well.
- Step 7: Add the kasoori methi (dried fenugreek) leaves and coriander (cilantro) and stir these in.
- Step 8: See the crusty bit around the edges? This is caramelised base sauce. Scrape and stir this in for fantastic flavour.
If you like the look of this restaurant style monkfish curry recipe, you might like to try some of these too...
Seafood curry
Easy monkfish curry (no base)
Easy prawn curry
Keralan fish curry
Prawn Pathia - restaurant style
Here are more curry house curry favourites you might like to try!
Chicken Korma
Chicken Madras
Chicken Dhansak
Lamb Rogan Josh
Lamb Vindaloo
Chicken Chilli Garlic
Chicken Patia
What do you serve with Monkfish Curry?
Other Curries: If you are serving a group, why not make a few other popular rich Indian curries such as, Chicken Madras, Chicken Dhansak, Lamb Rogan Josh, Lamb Vindaloo, Chicken Chilli Garlic, Chicken Patia, Chicken Korma. Lamb Dopiaza
Rice Dishes: All of these side dishes will go great with dahi chicken curry - Steamed Basmati Rice, Boiled Basmati Rice, Pilau Rice, Mushroom Fried Rice
Breads: Tandoori Naans, Tandoori Roti ,Chapatis , Spiced Chapatis , Stovetop Naans (1493)
Dals: Chana Dal , Tarka Dal, Spinach Dal, Dal Makhani
Storage
Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.
Top Tip
Add the monkfish towards the end of cooking. Monkfish is firm but can still dry out or become rubbery if overcooked. Simmer the sauce first, then gently poach the monkfish in the curry for just a few minutes until opaque and tender.
FAQ
Can I use another type of fish instead of monkfish?
Yes, firm white fish like cod, haddock, or halibut work well. Monkfish is prized because it holds its shape in curry without breaking apart.
A short marinade with turmeric, salt, and a squeeze of lime or lemon enhances flavor and helps the fish stay firm, but it’s optional.
The sauce can be prepared in advance, but add the monkfish just before serving to avoid overcooking. Reheat the sauce gently, then cook the fish fresh.
Related
Looking for other recipes like this? Try these:
Pairing
Rice
Naan
Dahls
You will find many spicy and delicious recipes on my blog. Here are some you've got to try!
- Curry house style base sauce - Make a curry just like those at the best curry houses using this sauce.
- Lamb Bhuna from Scratch - This one is from my book 'The Curry Guy One Pot'
- One Pot Chicken Dhansak - from my book 'The Curry Guy One Pot
- Asian Honey Glazed Baked Salmon
- Sri Lankan Black Chicken Curry
- Peruvian Chicken - Pollo a la Brasa
- Korean Braised Beef Stew
- Dal Makhani - An Indian restaurant favourite!
- Tonkotsu Broth - When only the best will do. This one takes some time but it is just like you find at the best ramen restaurants!
- Tonkotsu Ramen - Use that homemade tonkotsu broth in this ramen!
- The Best Butter Chicken - Try it and you'll agree.
- Authentic Saag Recipe - This is so good
- Thai Beef Green Curry - Authentic recipe with homemade curry paste
- Air Fryer Chicken Biryani
- Cajun Mac and Cheese - The creamiest mac on the planet!
- One Pot Chicken Vindaloo
- Chicken 65 - One of my favourites. You might also like to try this air fryer chicken 65.
- One Pot Chicken Chilli Garlic Curry
- Homemade Sriracha Sauce - So much better than any sriracha you can purchase!
- Tandoori Chicken Tikka - Homemade is alway best and this recipe gets restaurant quality results.
Have you tried this recipe?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
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How To Make Monkfish Curry Just Like They Do At The Fancy Indian Restaurants
Monkfish curry is a curry that is only served at the best curry houses. Now you can make it at home with fantastic results.
Ingredients
- 2 tablespoons ghee or vegetable oil
- 1 tbsp garlic and ginger paste
- 1/2 - 1 tsp red chilli powder
- 1/2 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander powder
- 1 tbsp mixed powder
- 70ml (1/4 cup) tomato puree
- 300ml (1 1/4 cup) heated curry sauce - Here is how I make mine
- 300g (11 oz) monkfish cut into pieces
- 60ml (scant 1/4 cup) thick coconut milk
- 1 tsp dried fenugreek leaves (optional)
- 1/2 tsp garam masala
- 2 tbsp chopped coriander (cilantro)
- Juice of 1/2 lemon (optional)
- Salt to taste
Instructions
- Heat the ghee/oil in a frying pan.
- Stir in the garlic and ginger paste and let it sizzle for about 30 seconds.
- Pour in the turmeric, cumin, coriander powder, red chilli powder and mixed powder.
- Allow to sizzle for about twenty seconds and then add the tomato puree.
- Let these fry for a further 30 seconds and then add 1 to 2 ladles of base curry sauce. Only stir if the base sauce is sticking to the pan. The base will caramelise to the sides of the pan as it cooks. Stir this back in for additional flavour. Add more base sauce whenever your curry is looking dry.
- Add the monkfish pieces and coat then with the sauce to cook through.
- Allow to cook for 3 to 5 minutes until the fish is cooked through and the curry sauce is hot. Stir in the coconut milk.
- Check for seasoning and sprinkle with salt to taste.
- Squeeze the lemon/lime juice (if using) over the top and garnish with freshly chopped coriander and garam masala. Serve immediately.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 580Total Fat: 52gSaturated Fat: 31gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 33mgSodium: 540mgCarbohydrates: 31gFiber: 3gSugar: 17gProtein: 5g
Jennifer Griffiths says
Brilliant food and easily eaxplained thank you xx
Dan Toombs says
Thank you for that Jennifer. Comments like that make it all worth it.
Dan
Anna says
Wow! That looks amazing!
Dan Toombs says
Thanks Anna
It was quite nice. 🙂
Vijitha says
Wow! That looks so delicious. I have not tried making fish curry with monk fish. I generally make mine with tilapia
Dan Toombs says
Hi Vijitha
I would love to try that. We can't get tilapia here. The monk fish works well though.
Calogero Mira says
And how is tilapia curry?
emly says
Tried this for dinner and it was fantastic..added king prawns for a bit of different texture and it worked really well. Will definitely be batch cooking the curry sauce. Thanks for a great recipe.
Dan Toombs says
Thank you for that Emly. Really glad you liked the recipe.
Dan
hayley says
Lush recipe. I added finely chopped spring onion stems to the sauce and fried sliced white onion before the monk fish. A few mins before serving, added chopped plum tomatoes.
Probably one of the best curries I've made to date, thank you!
Dan Toombs says
Great to hear Hayley. 🙂
Thanks
Dan
Rob Dowson says
Here we go preparing everything now, I'll let you know how it goes.
Dan Toombs says
Hi Rob
Thanks. Would love to hear how it went well.
Dan
Rob says
Hi Dan I love making curry and have bought some monkfish to use for a change. I saw this recipe and thought that it looked extremely nice. I'm just a little confused about the three cups of curry sauce it specifies using in the ingredients list.
What curry sauce do you use? Please could you help me on the matter as I'm really geared up to cook this dish..
Many thanks rob?
Dan Toombs says
Hi Rob
Thanks for your question. Just use the base curry sauce on my site. It is on the home page. You could also type base curry sauce into the search.
Dan
r. sewell says
So where does the lemon juice figure? Why do you say cook the fish with the sauce, then state that you should part-cook the fish seporately THEN add the sauce? Some attention to detail wouldn't go amiss.
Dan Toombs says
I wouldn't make this one if I were you. 🙂 But thanks.
Dan
Bob Small says
That was exceptional one of the most tasty currys I have made and that is saying something as I live in Leicester and my daughter in law is Goan.
Dan Toombs says
Great to hear Bob!
Thank you,
Dan
Patty says
I have to agree with r.sewell’s comments 24.10.16 ....
Your method does not follow the list of ingredients so it’s not clear whether additional spices are used prior to adding the curry sauce, which if you’re cooking in the pan as you go, will be warm. You mention pre-made sauce but the method comes across unclear.
I’ll give it a go, but as r.sewell said, it needs attention to detail which was a fair comment but you haven’t picked up on that in your response. Only wanting to help. How many (confused) others haven’t made your recipe I wonder.
Dan Toombs says
Hi Patty
I apologise if the recipe is confusing, I will check it and change.
Dan
Melissa says
How many Calories is in this?
Dan Toombs says
Hi
I am afraid I don't have the calorie information.
Thanks
Dan
Spencer Leak says
Hi Dan - what is the ‘mixed powder’ you refer to in the e ingredients please.
Many Thanks
Spencer
Dan Toombs says
Mixed powder is widely available in Asian shops inexpensively or you could make your own.
If you really can't get any use curry powder.
Thanks
Dan
Chris Phillips says
I just made this and turned out really good. Made a few changes though as I added more heat in extra hot chilli powder. Also I mixed monkfish, cod, prawns and squid and it was really good so thanks for the recipe.
I also added fennel to the base sauce and I guess you can put any vegetables in there? Diluted it with homemade fish stock which was perfect for a seafood curry!
Which book are the recipes for these in- the chicken tikka, lamb vindaloo etc. I would like to get that to try some more and I think I might get the Thai one to try those too.
Thanks!
Dan Toombs says
I am glad you enjoyed the monkfish curry, great to make changes to suit your own taste.
Sounds great with fennel, good idea.
The Curry Guy Bible has most of the popular recipes in it like tikka and vindaloo but the monkfish curry one is just online.
My Thai book is out 15 April but available now for pre order on Amazon.
Thanks
Dan
Sam says
Brilliant, just made this, was absolutely full of flavour and really easy to cook.
Caroline Toombs says
Thanks very much for letting me know, I love that recipe too.
Dan
John says
Hi Dan. I've just ordered your Curry Bible book but I wanted to make this tonight. I was looking at your recipe for the curry house mixed spice and I have all those but I'm a bit confused when you say 'curry powder' in the recipe. What is this made up of please?
Dan Toombs says
Thanks for buying my book. Just use your favourite curry powder, any will do.
Dan