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.
Once you’ve mastered the quick and easy art of making curry sauce, you’ll be eating like this all the time!
With that magic base sauce, you can throw this together very quickly without having to chop onions or anything else for that matter.
It is also a good idea to get your ingredients together before starting cooking. This makes everything a lot easier.
Monkfish curry is one of the fastest BIR curries to make
Monkfish is a delicious and meaty fish. The sauce, however is great with many other seafood varieties.
Mussels, clams, seabass… you name it, it will probably be really good.
Seafood cooks really quickly so there is no need to pre-cook it as in other restaurant style curries. Be sure to watch it carefully. You just want to cook the monkfish through. Perfect monkfish curry every time!
WHAT TO SERVE THIS MONKFISH CURRY WITH
You could serve this delicious curry on its own or together some of the other British Indian restaurant (BIR) curries on my site.
There is so much lovely flavour in the curry you won’t need anything else but a portion of fluffy white rice or chapati and perhaps a good cold beer or two to wash it down.
To make this monkfish curry recipe easier, I have included step by step photos of the cooking process below.
If you like the look of this restaurant style monkfish curry recipe, you might like to try some of these too…
- 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
- 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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Amount Per Serving: Calories: 580Total Fat: 52gSaturated Fat: 31gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 33mgSodium: 540mgCarbohydrates: 31gFiber: 3gSugar: 17gProtein: 5g
I hope you enjoy this monkfish curry. If you do give it a try, please leave a comment. I’d love to hear from you.