Monkfish Curry with Coconut Milk

Monkfish curry with coconut milk, this is a quick and easy fish curry with south Indian influences that is as delicious as it is simple.

When I say quick, the cooking of this delicious fish curry takes around 20 minutes and prep weighs in at a leisurely 10 minutes.

South Indian Easy Fish Curry

My love of curries from around the world is hardly hidden under a bushel, likewise, my love of fish sits front and centre on my website.

This delicious Indian-influenced monkfish curry joins other favourites like my cod Thai green fish curry, mackerel choo chee curry and Bangladeshi macher jhol.

This South Indian-style dish shares a little in common with my Keralan influenced fish curry, squid curry and South Indian coconut chicken curry. However, this recipe uses the unique properties of monkfish tail.

Once upon a time, it was used as a cheaper substitute for scampi because of its similar meaty texture. It is no longer cheaper and is a much-prized and well-thought-of fish.

It is a luxurious purchase though and this dish scales back some of the really bold curry flavours to ensure that the flavour is not overwhelmed.

But this simple curry is quick to make and requires very few kitchen skills. The most important part of the recipe is preparation, get everything chopped before you start cooking and you are good to go!

If you have any monkfish left over, be sure to give my breaded fish goujons a whirl, they taste superb.

Frequently Asked Questions

Can I use another type of fish?

This curry is designed to make the most of the very robust and almost meaty nature of monkfish.

You could use other white fish like cod, pollock, coley hake (whiting) or halibut but you will need to be much more careful when poaching the fish. It will almost certainly break up a little.

You can prevent this a little by curing the fish in salt and sugar for around an hour. This is something that I do in my Amritsari fish pakora.

Can I use a different type of stock?

Personally speaking, I would rather use water than subbing out for vegetable or chicken stock in this recipe. Just be sure to add enough salt to balance the dish.

How spicy is this curry?

No there is the million-dollar question. I find this curry to be medium to hot, however, your tolerance to chilli will almost definitely be different to mine!

You should increase or decrease the chillies and chilli powder te be to your preference based on your experience.

Can I use regular tomatoes?

Yes, use 1-2 medium tomatoes that weigh around 150-175g in total. Cut them into a 1-1.5cm dice.

Do I have to use Saffron?

No, you can omit it. It is expensive but it has a uniquely wonderful flavour and as monkfish is a luxury I figured I’d go the whole hog on treating us!

Do I have to cook this in a wok?

No, I like to use a wok for a lot of my Indian cookery. You could use a medium (24cm or 10″) saucepan, I would avoid using a frying pan as the sauce will not sit deeply enough to poach the fish.

Serving Suggestions

I like to serve this South Indian style monkfish curry with rice and bread.

My choice for rice is usually some simply steamed or boiled basmati rice. However, a good pilau rice or even an Indian style onion fried rice would be awesome.

When it comes to bread I have a weakness for tandoori style naan bread, but I think that this dish works much better with chapatis.

If you want something a little bit more substantial some Indian style potatoes work well with this fish curry. Both aloo methi (fenugreek potatoes) and Bombay potatoes work equally well.

As for garnish, I would usually opt for more fresh coriander. If you really wanted to go the extra mile some crispy fried onions.

Equipment Used

None of the equipment listed is specific to any brand unless otherwise stated:

• Wok, I use a large carbon steel wok but anything will do.
• Chopping Board.
• Sharp kitchen knife.
• Stovetop.