Description

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

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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.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 portion (1/4 recipe)
Calories: 420
Sugar: 7g
Sodium: 540mg
Fat: 27g
Saturated Fat: 18g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 32g
Cholesterol: 90mg