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South Indian influenced monkfish curry with coconut milk gravy and steamed rice.
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Indian Influenced Monkfish Curry Recipe

This delicious South Indian influenced monkfish curry comes with a spicy coconut milk gravy and can go from your fridge to your table in around 30 minutes!
Course Main Course
Cuisine Anglo Indian
Keyword creamy monkfish curry, monkfish coconut curry, monkfish curry, monkfish curry indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 Servings
Calories 501kcal
Author Brian Jones

Ingredients

  • 350 g Monkfish 12oz
  • ½ teaspoon Salt
  • ½ teaspoon Garam Masala
  • 1 Small-Medium Echalion or banana Shallot 35g
  • 2 Garlic Cloves
  • 2 Green Chilli Peppers
  • 10 Cherry Tomatoes
  • 1 tablespoon Cooking Oil
  • 8 Curry Leaves
  • 1 teaspoon Black Mustard Seeds
  • 1 teaspoon Lemon Juice
  • 100 ml Fish Stock ⅓ Cup + 1 tablespoon
  • 250 ml Coconut Milk 1 Cup
  • Pinch Saffron
  • ⅛ teaspoon Kashmiri Chilli Powder
  • ⅛ teaspoon Ground Coriander
  • ⅛ teaspoon Amchoor
  • ⅛ teaspoon Cardamom Powder
  • ⅛ teaspoon Sugar
  • Handful of fresh coriander

Instructions

  • Make sure that you remove any membrane from the monkfish, then cut it into large chunks.
  • Sprinkle the monkfish chunks with the garam masala and half of the salt and set aside.
  • Peel the shallot, then cut it in half, then slice it into thin (1-2mm) half-moon shapes.
  • Peel and slice the garlic cloves as finely as you can.
  • Cut the green chillies in half lengthways.
  • Cut the cherry tomatoes in half.
  • Heat a wok over a high heat, and when it is hot, add the cooking oil. Throw in the mustard seeds, slit green chillis and curry leaves and cook for 30-60 seconds.
    Monkfish Curry Process Shot 1 of 7
  • Add the shallots and cook for 1 minute.
    Monkfish Curry Process Shot 2 of 7
  • Throw in the cherry tomatoes and garlic and cook for 1 minute.
    Monkfish Curry Process Shot 3 of 7
  • Pour in the fish stock, lemon juice, and coconut milk and add the saffron, then stir to combine.
    Monkfish Curry Process Shot 4 of 7
  • Stir in the chilli powder, coriander powder, amchoor, cardamom powder, and sugar, reduce the heat, then simmer for 5 minutes.
    Season with the remaining salt to taste, but be careful with the salt; have a taste before you add it because it may not be needed depending on your fish stock.
    Monkfish Curry Process Shot 5 of 7
  • Add the monkfish, stir to coat and simmer for 5-7 minutes or until the monkfish is opaque, spooning over some sauce every minute or two.
    Monkfish Curry Process Shot 6 of 7
  • Finally, stir through the chopped coriander leaves just before serving.
    Monkfish Curry Process Shot 7 of 7

Video

Nutrition

Serving: 1 | Calories: 501kcal | Carbohydrates: 17g | Protein: 39g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Cholesterol: 56mg | Sodium: 742mg | Fiber: 4g | Sugar: 7g
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