Simple Saturday Night In…….. Monkfish Curry…………..

By Sue  ,   

February 15, 2016

A truly aromatic and delicious curry. So simple to make, quicker than driving to the takeaway. We used monkfish and it would definitely taste just as delectable with most meat, fish, seafood or simply with fresh vegetables. Go on, treat yourself! XXX

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 2 Generous


2 Monkfish fillets

1 Onion

400 Chopped tomatoes

150 ml Vegetable stock

400 Coconut milk

2 Garlic

1 Red Chilli

1 Coriander

1 Ginger

1/2 tbsp Ground coriander

1 tsp Turmeric

1/2 tsp Paprika

1/2 tsp Garam Massalla

3 tbsp Ground almonds

1 Salt and freshly milled black pepper


In a large pan, on a medium heat, cook the onion, garlic, ginger, red chilli and coriander stalks in a little oil, for about 10 mins until golden brown.  Add the ground coriander, turmeric, paprika and garam massalla and cook for a further 2 mins.  Add the ground almonds, tomatoes and stock and simmer for 5 mins.  Stir adding the coconut milk and finally add the monkfish and cook for approx 20 mins until the fish is tender and cooked through.  Season and serve with a scattering of fresh coriander leaves and steamed brown basmati rice.


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