I love this recipe because it’s simple yet full of flavor. The monkfish stays beautifully tender and absorbs the curry sauce’s deep spices and creamy coconut notes. The blend of tomatoes and coconut milk gives a luscious texture, while the green beans and spinach add freshness and color. It’s a complete meal that tastes like it took hours to make but comes together in just 30 minutes. I enjoy serving it over fluffy rice with naan to soak up every bit of that sauce.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Curry: 2 tbsp oil 1 large onion, peeled and finely chopped 1 red bell pepper, deseeded and sliced into strips 2 garlic cloves, minced 2 tsp minced ginger 2 tbsp medium curry powder (adjust to taste) 1 tbsp ground coriander ½ tbsp ground cumin 1 tsp paprika ½ tsp salt ½ tsp ground black pepper 2 tbsp tomato purée (tomato paste) 400 g (14 oz) can chopped tomatoes 240 ml (1 cup) chicken stock 400 ml (14 oz) can full-fat coconut milk 500 g (1 lb 2 oz) monkfish fillets, cut into chunks 100 g (3.5 oz) fine green beans, halved 1 tbsp cornflour (cornstarch), mixed with 2 tbsp cold water (optional) 60 g (2 packed cups) baby spinach
To Serve: Cooked rice Fresh coriander (cilantro) 1 red chilli, thinly sliced Naan bread
Directions
I heat the oil in a large skillet over medium-high heat. Once hot, I add the chopped onion and cook for about 5 minutes, stirring often, until it softens and turns translucent.
I stir in the red bell pepper, garlic, ginger, curry powder, coriander, cumin, paprika, salt, and pepper. I cook this mixture for another 2 minutes until the spices release their aroma.
I add the tomato purée, chopped tomatoes, chicken stock, and coconut milk, stirring everything together until smooth. I bring it to a gentle simmer to allow the flavors to meld.
I add the monkfish pieces and green beans, letting them simmer for 6–8 minutes until the fish becomes opaque and flakes easily.
If I want a thicker sauce, I pour in the cornflour slurry while stirring and cook for another minute until the curry slightly thickens.
I stir in the spinach and let it wilt for about a minute before turning off the heat.
I serve the curry hot over rice, garnished with fresh coriander and sliced red chilli, and enjoy it with warm naan bread.
Servings and Timing
This recipe serves 4 people. Prep time takes about 10 minutes, cooking time about 20 minutes, for a total of 30 minutes.
Variations
I sometimes swap monkfish for other firm white fish like cod, haddock, or halibut, depending on what I have on hand. When I want a vegetarian version, I replace the fish with chickpeas or tofu. For extra heat, I add a chopped fresh chili or a pinch of cayenne pepper. I’ve also made it with prawns or scallops for a seafood twist, and it turns out just as delicious.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently in a saucepan over medium heat, adding a splash of water or coconut milk to loosen the sauce if it thickens too much. It also freezes well for up to 2 months—perfect for quick weeknight meals. I just thaw it overnight in the fridge and reheat as usual.
FAQs
What type of fish works best in this curry?
I prefer monkfish because it holds its shape well, but any firm white fish like cod or halibut works beautifully.
Can I use light coconut milk?
Yes, I can use light coconut milk for a lighter version, but the curry won’t be as creamy.
Can I make it vegetarian?
Absolutely. I replace the monkfish with chickpeas, tofu, or even cauliflower for a plant-based option.
How do I know when the monkfish is cooked?
I check that it’s opaque and flakes easily with a fork. It usually takes about 6–8 minutes of simmering.
Can I make the curry ahead of time?
Yes, I often make the sauce ahead and add the fish just before serving to keep it fresh and tender.
What can I serve this curry with?
I love serving it with basmati rice, naan bread, or even quinoa for a lighter option.
How can I make it spicier?
I add an extra teaspoon of curry powder or a chopped chili for more heat.
Can I use frozen monkfish?
Yes, I just make sure to thaw it completely and pat it dry before cooking to avoid excess moisture.
How do I prevent the fish from falling apart?
I avoid stirring too much after adding the fish—gentle stirring keeps the chunks intact.
What’s the best way to thicken the curry?
I use a cornstarch slurry or let the sauce simmer uncovered for a few minutes to reduce naturally.
Conclusion
I love making Monkfish Coconut Curry because it’s full of flavor, quick to prepare, and feels like a restaurant-quality dish made right in my kitchen. The creamy coconut sauce, fragrant spices, and tender fish make it deeply satisfying. It’s one of those recipes I turn to when I want something comforting yet impressive—perfect for both casual dinners and special gatherings.
Monkfish Coconut Curry is a fragrant, creamy curry that pairs tender monkfish with a rich coconut-tomato sauce spiced with curry powder, ginger, and garlic. It’s quick to make yet tastes luxurious, blending bold flavors and silky textures for a comforting, restaurant-quality meal at home.
Ingredients
2 tbsp oil
1 large onion, peeled and finely chopped
1 red bell pepper, deseeded and sliced
2 garlic cloves, minced
2 tsp minced ginger
2 tbsp medium curry powder (adjust to taste)
1 tbsp ground coriander
1/2 tbsp ground cumin
1 tsp paprika
1/2 tsp salt
1/2 tsp ground black pepper
2 tbsp tomato purée (tomato paste)
400 g (14 oz) chopped tomatoes
240 ml (1 cup) chicken stock
400 ml (14 oz) full-fat coconut milk
500 g (1 lb 2 oz) monkfish fillets, cut into chunks
100 g (3.5 oz) fine green beans, halved
1 tbsp cornflour (cornstarch), mixed with 2 tbsp cold water (optional)
60 g (2 packed cups) baby spinach
To Serve: Cooked rice, fresh coriander (cilantro), 1 red chilli (thinly sliced), naan bread
Instructions
Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 5 minutes, until softened and translucent.
Stir in the red bell pepper, garlic, ginger, curry powder, coriander, cumin, paprika, salt, and pepper. Cook for 2 minutes until fragrant.
Add the tomato purée, chopped tomatoes, chicken stock, and coconut milk. Stir well and bring to a gentle simmer.
Add the monkfish pieces and green beans. Simmer for 6–8 minutes, until the fish is opaque and flakes easily.
If a thicker sauce is desired, stir in the cornflour slurry and cook for another minute until thickened.
Stir in the spinach and let it wilt for about 1 minute before removing from heat.
Serve hot over rice, garnished with fresh coriander and sliced red chilli. Enjoy with warm naan bread.
Notes
Use firm white fish like cod, haddock, or halibut if monkfish isn’t available.
Light coconut milk can be used for a lighter version, though it will be less creamy.
For extra heat, add a fresh chopped chilli or cayenne pepper.
Make the sauce ahead and add the fish just before serving for the best texture.
Freeze leftovers for up to 2 months; reheat gently to preserve texture.
