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Monkfish Curry

By 21 Comments

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.

Monkfish curry

So good!

FORWARD PREPARATION

You will need to make my base curry sauce before starting this recipe. You could try the small portion which is enough for this recipe or the large batch which will make many curries.

 

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. 

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 be sure to watch it carefully. Fish like sea bass and cod could fall apart of cooked too long. 

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 and perhaps some nice wine to wash it all down.

Sometimes I serve it with a good salad too. 

 

Monkfish curry

One to try!

Yield: 4

How To Make Monkfish Curry Just Like They Do At The Fancy Indian Restaurants

How To Make Monkfish Curry Just Like They Do At The Fancy Indian Restaurants
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 800g monkfish (or another meaty fish like cod or halibut) cut into one inch chunks
  • 2 tablespoons ghee or vegetable oil
  • 750ml (3 cups) heated curry sauce - Here is how I make mine
  • 125ml (1/2 cup) coconut milk
  • 1 tablespoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon turmeric
  • 1 tablespoon dried fenugreek leaves (optional)
  • 1 tablespoon cumin
  • 1 tablespoon coriander powder
  • 1 teaspoon red chilli powder
  • 1 tablespoon tomato puree
  • juice of one lemon or lime
  • 1 small bunch chopped coriander leaves
  • salt and pepper to taste
  • 1 tablespoon garam masala - make your own here]

Instructions

  1. Heat the ghee/oil in a large wok or pan.
  2. Pour in the turmeric, cumin, coriander powder, red chilli powder and tomato puree.
  3. Allow to sizzle for about twenty seconds and then add the garlic and ginger pastes.
  4. Let these fry for a further 30 seconds and then add the monkfish.
  5. With a metal spatula, move the fish pieces around in the pan. The fish should brown lightly in the ghee.
  6. When the fish is about 80% cooked through, add the curry sauce. I always warm the sauce before adding it to the other ingredients.
  7. 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.
  8. Check for seasoning and sprinkle with salt and pepper to taste.
  9. Squeeze the lemon/lime juice over the top and garnish with freshly chopped coriander and garam masala. Serve immediately.

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© Dan Toombs

 
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.

 

Comments

  4. 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.

    Reply

  5. 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!

    Reply

  7. 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?

    Reply

    • 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

      Reply

  8. 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.

    Reply

  9. 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.

    Reply

  10. 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.

    Reply

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