• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Khin's Kitchen logo
  • All Recipes
  • Popular
  • Asian
  • Dinner
  • Noodles
  • Rice
  • Subscribe my Newsletter
  • About Me
  • Contact Me
  • Terms & Conditions
menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • Popular
  • Asian
  • Dinner
  • Noodles
  • Rice
  • Subscribe my Newsletter
  • About Me
  • Contact Me
  • Terms & Conditions
×

Monkfish Curry

Published: Oct 27, 2022 · by Khin · This post may contain affiliate links.

Jump to Recipe

South Indian Style monkfish curry recipe made with monkfish fillets and aromatic creamy curry sauce. One of the best fish curry recipes you can cook everything from scratch in 30 minutes. All you need are simple ingredients, fresh herbs, and cupboard-friendly spices.

A black pan containing monkfish cooked in creamy curry sauce with green chillies, coriander, and curry leaves.

We love to cook fish, prawns, and squids, in flavourful curries! If you love rich creamy coconut curries like us, you might also love our Prawn Curry with Coconut Milk and Thai Red Prawn Curry recipes.

Jump to:
  • What is Monkfish?
  • Ingredients & Variations
  • How to cook it
  • Top tip
  • Frequently asked questions
  • Monkfish Curry

What is Monkfish?

Monkfish has a unique succulent texture, meaty, and sweet in flavour. It is also known as ' Poor Man's Lobster ' because it is very similar to lobster in texture but a lot cheaper than lobster. Pricier than regular white fish fillets.

What is the best way to cook monkfish? One of my favourite ways is to cook in the rich creamy indulgent curry sauce! If you are bored of regular pan-fried, steamed, or baked monkfish recipes, you must definitely try this curried monkfish!

Ingredients & Variations

Following is a quick guide and details measurement is available on the recipe card, at the bottom of the page.

Labelled ingredients displayed on the white table.
  • Monkfish - is mild, sweet, firm, meaty, and similar to lobster. To prepare, wash the monkfish fillets, pat dry with a paper towel, and then cut them into medium bite-size pieces. Instead of monkfish, you can add your choice of meaty white fish fillets, like cod, halibut, haddock, basa, etc. 
  • Curry leaf - has a unique citrus, and pungent aroma and is ideal for this recipe. If you cannot get curry leaves you can omit it. 
  • Tamarind paste - You can use readymade tamarind paste with no added sugar or spices. Or you can make it from tamarind pulp by soaking it in hot water for a few minutes. Then mash it with your hand, then strain the bits with a mesh strainer. 
  • Kashmiri Chilli - Instead of Kashmiri chilli powder you can use regular chilli powder hot or mild to your preference. If you prefer mild curry, you might want to reduce green chilies and add paprika powder instead of chilli powder. 
  • Coconut milk - I usually add creamy Thai coconut milk like Aroy-D or Chaokoh brands. Add your choice of full-fat or full-cream coconut milk. 
  • Mustard seeds ( black ) - ideal for this Indian fish curry recipe and it has a pungent, nutty, fresh flavour.
  • Pantry staple spices - The rest of the spices are pantry staples that you can easily find in your kitchen cupboard.

How to cook it

4 image collage showing how to prepare curry sauce with onions, tomatoes and spices.
  • Heat the pan to medium heat, add mustard seeds, cumin seeds, and curry leaves. Let them sizzle for a few seconds, then add chopped shallots and cook until soft and translucent.
  • Next, garlic paste and ginger paste and continue sautee until the onions are brown. Then add the chopped tomatoes and cook until the tomatoes are reduced and oil separates.
  • Add ground spices, turmeric, chilli, garam masala, and coriander powder. Stir it well for a few seconds until fragrant.
4 image collage showing how to cook fish in tomato and coconut curry sauce.
  • Pour the warm water in and let it simmer for 2-3 minutes. Then add the coconut milk and salt to taste. Bring it to a simmer.
  • Now, place the monkfish pieces in the curry sauce and cook for 3-4 minutes or until cooked.
  • Stir in tamarind juice and green chillies. Let it cook for another 1-2 minutes. Turn off the heat and finish with coriander.
  • Transfer to a serving plate and serve with plain basmati rice, naan, or chapati.
A white bowl containing, fish pieces cooked in, creamy curry sauce with curry leaves and green chillies.

Top tip

  • Make sure not to overcook the fish. Cook the curry sauce to your desired consistency then add the fish pieces. Monkfish is cooked very quickly, and it takes only 3-5 minutes to be cooked.
  • Pat dry the fish with a paper towel or clean cloth to remove excess moisture.
  • Cook the fish slowly and stir gently to prevent it from breaking apart.
  • You can freeze the curry leaves in the fridge or freezer for later use. They last in the freezer for a couple of months. Pat dry the leaves with a paper towel, then keep them in an air-tight bag or container.
  • Curry sauce can be thicker after being cooked. You might want to adjust the consistency by adding warm water.

Frequently asked questions

Can you freeze it? 

If you have any leftovers you can freeze them or keep it in the fridge for later use. Let it cool down completely, then store it in an air-tight container. It usually lasts in the fridge for a couple of days and in the fridge for up to 3 months. 
 

Can you reheat it?

Simply reheat it over the stovetop or in the microwave until piping hot. Make sure not to over reheated it as the monkfish can be easily overcooked.

How to serve monkfish curry?

Serve with plain basmati rice, coconut rice, turmeric rice, pulao, naan, chapati, or a choice of flatbread. Pair with Indian onion salad, bhajis, pakoras, or a choice of side dishes.

More delicious curry recipes

  • A white bowl containing creamy prawn curry with coconut milk, garnished with green chillies and coriander.
    Easy Prawn Curry with Coconut Milk
  • A white plate containing salmon curry with creamy sauce and white rice on the side.
    Thai Salmon Curry
  • Small Indian copper bowl containing mix vegetables in Bangladeshi style thick curry sauce.
    Easy Vegetable Bhuna
  • An Indian copper serving bowl containing, chicken curry with spicy naga curry sauce.
    Spicy Naga Chicken Curry

Stay updated on new posts:

We are on social media Facebook, Instagram, YouTube ( New recipe video every week ) , and Pinterest ( Pin your favourite recipes ). If you've tried this recipe, please share your comment or post on social media and tag me. I would love to see your creations and feedback.

A white bowl containing monkfish pieces with creamy curry sauce, coriander, and curry leaves,

Monkfish Curry

Easy monkfish curry recipe made with monkfish fillets and aromatic creamy curry sauce. One of the best fish curry recipe that every family member love! Ready in 30 minutes and all you need are simple ingredients and pantry-friendly spices.
5 from 8 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 243kcal
Author: Khin

Equipment

  • Large cooking pot/pan

Ingredients

  • 500 gram Monkfish fillet About 17.6oz ( Cut into medium bite-size pieces )
  • 3-4 Shallot onion Finely chopped
  • 1 tbsp Garlic paste Or finely grated garlic
  • ½ tbsp Ginger paste Or finely grated ginger
  • 1-2 Tomato Finely chopped
  • 4-5 Green chilli Cut ½ inch pieces or thin slices
  • handful Coriander Roughly chopped
  • 200 ml Coconut milk Full cream/full fat
  • 10-12 Curry leaves Optional , see details in note
  • 1½ tsp Salt Or adjust salt to taste
  • 2 tsp Tamarind paste See details in note
  • 2-3 tbsp Oil Vegetable oil or , peanut, canola, etc
  • 1 cup Water Warm water

Spices

  • 1½ tsp Kashmiri chilli powder See details in note
  • 1 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Garam masala Or choice of curry powder
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds Zeera/Jeera seeds

Instructions

  • Heat the pan to medium heat, add mustard seeds, cumin seeds, and curry leaves. Let them sizzle for a few seconds, then add chopped shallots and cook until soft and translucent.
  • Next, garlic paste and ginger paste and continue sautee until the onions are brown. Then add the chopped tomatoes and cook until the tomatoes are reduced and oil separates.
  • Add ground spices, turmeric, chilli, garam masala, and coriander powder. Stir it well for a few seconds until fragrant.
  • Pour the warm water in and let it simmer for 2-3 minutes. Then add the coconut milk and salt to taste. Bring it to a simmer.
  • Now, place the monkfish pieces in the curry sauce and cook for 3-4 minutes or until cooked through.
  • Stir in tamarind juice and green chillies. Let it cook for another 1-2 minutes. Turn off the heat and finish with coriander.
  • Transfer to a serving plate and serve with plain basmati rice, naan, or chapati.

Video

https://youtu.be/pkgH-rIYJT8

Notes

  • Monkfish - is mild, sweet, firm, meaty, and similar to lobster. To prepare, wash the monkfish fillets, pat dry with a paper towel, and then cut them into medium bite-size pieces. Instead of monkfish, you can add your choice of meaty white fish fillets, like cod, halibut, haddock, basa, etc. 
  • Curry leaf - has a unique citrus, and pungent aroma and is ideal for this recipe. If you cannot get curry leaves you can omit it. 
  • Tamarind paste - You can use readymade tamarind paste with no added sugar or spices. Or you can make it from tamarind pulp by soaking it in hot water for a few minutes. Then mash it with your hand, then strain the bits with a mesh strainer. 
  • Kashmiri Chilli - Instead of Kashmiri chilli powder you can use regular chilli powder hot or mild to your preference. If you prefer mild curry, you might want to reduce green chilies and add paprika powder instead of chilli powder. 
  • Coconut milk - I usually add creamy Thai coconut milk like Aroy-D or Chokoh brands. Add your choice of full-fat or full-cream coconut milk. 
  • Can you freeze it? If you have any leftovers you can freeze them or keep it in the fridge for later use. Let it cool down completely, then store it in an air-tight container. It usually lasts in the fridge for a couple of days and in the fridge for up to 3 months. 
  • Can you reheat it? Simply reheat it over the stovetop or in the microwave until piping hot. Make sure not to over reheated it as the monkfish can be easily overcooked. 
  • What to serve with this dish? Serve with plain basmati rice, coconut rice, turmeric rice, pulao, naan, chapati, or a choice of flatbread. Pair with Indian onion salad, bhajis, pakoras, or a choice of side dishes. 
This recipe is approximate 243 kcal per serving and it can be varied by a number of different factors. 

Nutrition

Calories: 243kcal | Carbohydrates: 12g | Protein: 21g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 1073mg | Potassium: 805mg | Fiber: 3g | Sugar: 4g | Vitamin A: 631IU | Vitamin C: 65mg | Calcium: 62mg | Iron: 3mg
Tried this Recipe? Pin it for Later!Mention @KhinsKitchen or tag #KhinsKitchen!
« ABC Soup with Vegetables and Chicken
Crispy Fried Courgette ( Fried Zucchini ) »

Reader Interactions

Comments

  1. Suzanne says

    January 30, 2023 at 11:17 am

    5 stars
    We tried the Burmese fish curry recipe and thought it was the best fish curry we've had, until we tried this recipe. My husband doesn't like tamarind or coconut milk, so I substituted some lime zest, lime juice, and a pinch of muscovado sugar for the tamarind, and used Greek yogurt instead of coconut milk. We've had this with both monkfish and cod, and while the cod was great, the monkfish is even better. Will definitely make this again. I also discovered that you can freeze the sauce (without the fish or yogurt - add those after you've defrosted the sauce).

    Reply
  2. Dean Jackson says

    January 27, 2023 at 2:50 pm

    5 stars
    Hi Khin
    I’m a avid follower of your Facebook page and recipes , we are going to cook your Monkfish Curry this evening and as I’ve done many of your recipes it will be stunning. Have you got a site that I can subscribe to please

    Many Thanks
    And Kind Cooking Regards
    Dean Jackson

    Reply
    • Khin says

      February 15, 2023 at 10:31 pm

      Hi Dean, thank you for trying out our recipes and sharing lovely feedback. You can sign up on my website for new recipe uploads.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar


Image of Khinskitchen

Hi, I'm Khin! This blog is all about my family home cooking recipes. I want to share how to make delicious meals from simplest method with step-by-step cooking videos.

More about me →

Popular Post

  • Sweet and Sour Chicken Hong Kong Style
  • A white bowl containing pasta and chicken with tomatoes sauce and sprinkle with cheese and parsley.
    Spicy Chicken Pasta
  • crispy salt and chilli chicken
    Crispy Salt and Chilli Chicken
  • A white bowl containing stir fried noodles, stir fried vegetables and king prawns on the white tea towel.
    King Prawn Chow Mein
  • crispy shredded chicken
    Crispy Shredded Chicken
  • sweet chilli beef
    Crispy Chilli Beef (with Sweet Chilli)

Asian Take out

  • a plate full of chinese chicken curry and white rice with wooden spoon at the side.
    Chinese Chicken Curry
  • crispy shredded beef
    Crispy Shredded Beef Recipe
  • A plate filled with salt and pepper chips with small bowl of crushed chilli and spring onions to garnish.
    Chinese Salt and Pepper Chips
  • Salt and pepper chicken
    Salt and Pepper Chicken
  • A white bowl containing monkfish pieces with creamy curry sauce, coriander, and curry leaves,
    Monkfish Curry
  • A white bowl containing Japanese thick wheat udon noodles with colourful vegetables.
    Easy Chicken Yaki Udon
  • A grey plate containing spicy fried chips topped with sliced chilli and coriander.
    Masala Chips
  • A white plate containing, spicy fried chicken strips, topped with spring onion and sliced chillies.
    Crispy Honey Chilli Chicken

New Recipes

  • A grey plate containing pan-fried prawns with garlic butter sauce, garnished with parsley and lemon wedges.
    Garlic Butter Prawns
  • A white plate containing fried coated king prawns with vegetables and salt and pepper seasonings.
    Crispy Salt and Pepper Prawns
  • A black bowl containing stir fry noodles, ground beef, vegetables and beansprouts.
    Easy Beef Chow Mein
  • Chinese five spice roasted chicken served on the plate with dipping sauce on the side.
    Chinese Five Spice Chicken

Footer

↑ back to top

  • About Me
  • Privacy Policy
  • Terms & Conditions

  • Sign Up! for recipe newsletter

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 TRENDY MEDIA CREATION LTD