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.
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.
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.