Monkfish curry is a dish that encapsulates the vibrancy of Indian cuisine, combining an array of spices with tender fish to create a flavorful meal.

The process begins with heating olive oil and toasting whole spices, including cumin, mustard seeds, and curry leaves, to unlock their aromatic profiles.

The preparation entails finely chopping shallots, tomatoes, peppers, coriander, ginger, and garlic—ingredients that form the base of the curry’s rich and complex flavor.

Flavorful Fusion: Monkfish Drenched in Spicy Indian Curry (Day 26)

The cooking technique involves layering flavors by first sautéing the shallots until translucent. Then, you’ll brown the minced garlic and ginger, followed by adding tomatoes.

Ground spices like turmeric, garam masala, coriander, and chili powder are then incorporated, paying attention to their staining properties.

After simmering the spice-infused tomato base, coconut milk is stirred in for a touch of creaminess, and the monkfish is cooked to perfection.

Finally, the dish is garnished with coriander, served over rice, and ready to tantalize the palate with its spicy, yet refreshing taste.

Ingredients

All these ingredients may make this dish look intimidating to make, but in reality, the hardest part is gathering all the stuff, the actual cooking is pretty straightforward.

Oils:

  • Vegetable Oil (Olive Oil) – 2 tablespoons

Fresh Produce:

  • Shallots – 4, finely chopped
  • Tomatoes – 2 large, finely chopped
  • Chili Peppers – to your desired spice level, I used 3
  • Coriander – a handful, roughly chopped
  • Ginger – 1/2 tablespoon, finely sliced or minced
  • Garlic – 1 tablespoon, minced

Fish:

  • Monkfish – 500g, cut into 1-inch thick pieces

Whole Spices:

  • Cumin Seeds – 5 grams
  • Mustard Seeds – 5 grams
  • Curry Leaves – about 10 leaves

Ground Spices:

  • Turmeric – 1 teaspoon
  • Garam Masala – 1 teaspoon
  • Ground Coriander – 1 teaspoon
  • Chili Powder – 10 grams or 2 teaspoons

Liquids:

  • Water – 1 cup
  • Coconut Milk – 200 milligrams

Other:

  • Salt – to taste
  • Tamarind Paste – 10 grams

Garnish:

  • Fresh Coriander – 1 “tablespoon”

Remember to adjust the amount of chili to suit your spice tolerance, and be cautious when handling turmeric and tamarind, as they tend to stain. With these ingredients, your monkfish curry will be aromatic and flavorful, reminiscent of traditional Indian cuisine.

Monkfish Curry Cooking Process

Gathering Spices and Oil

Spice/OilQuantity
Cumin Seeds5g
Mustard Seeds5g
Curry Leaves10 leaves (approximate)
Olive Oil2 tablespoons

Instructions: Begin by adding olive oil to your pan and heating it over medium-high heat. Once the oil is hot, introduce the cumin seeds, mustard seeds, and curry leaves. Sauté these for a short time to unleash their flavors.

Chopping Shallots, Tomatoes, Peppers, and Coriander

Shallots: Finely chop.
Tomatoes: Finely chop.
Peppers: Large cuts as desired.
Coriander: A handful for garnishing.

Instructions: After prepping, add shallots to the heated spices in the oil and fry until translucent, approximately 2 minutes. Follow with tomatoes and cook until the juices begin to concentrate.

Slicing Ginger and Garlic

Ginger: Thinly slice a good chunk.
Garlic: Mince more than a tablespoon.

Instructions: Mince both ginger and garlic finely by hand, or use a press to create a paste. Add these to the pan with the shallots and cook until they start to brown.

Cutting Monkfish

Monkfish: Cut into roughly 1-inch thick pieces.

Place the pieces to the side for now, we’ll add the monkfish in towards the end of the cooking process.

Adding Tomatoes

After the shallots have browned for 2-3 minutes, mix in the finely chopped tomatoes. Cook for a few minutes to allow the tomato juices to reduce.

Mixing Ground Spices

Next, add approximately a teaspoon each of turmeric, garam masala, and ground coriander, plus 2 teaspoons (10 grams) of chili powder—reduce this amount if you prefer a milder spice level. Stir these ground spices into the mixture, being mindful of turmeric’s staining properties.

Adding Water and Simmering

Pour about a cup of water into your pan and give it a few minutes to come back to a simmer. Remember that turmeric will stain anything it comes in contact with.

Incorporating Coconut Milk

Stir in 200 milliliters of coconut milk and a pinch of salt to taste. Allow the mixture to reheat for a minute or two.

Adding the Monkfish

Carefully place the inch-thick monkfish pieces into the pan. Let them cook for about 3 minutes, noting that they will continue to cook slightly once removed from heat.

Adding Tamarind Paste and Chilies

Incorporate three large chilies and around 10 grams of tamarind paste, which adds a sour and slightly salty flavor profile to the dish. Mix well and cook for a couple of minutes to combine the flavors.

Finishing with Coriander

Finally, switch off the heat and mix in a generous handful of coriander leaves. Stir gently to distribute the coriander throughout the curry before serving.

Yield: 4 portions

Indian-Style Monkfish Curry

Indian-Style Monkfish Curry

Monkfish curry is a vibrant and aromatic dish that embodies the essence of Indian cuisine. Combining tender monkfish with a richly spiced tomato and coconut milk sauce, this curry offers a symphony of flavors and textures. From the earthy warmth of cumin and mustard seeds to the subtle heat of chili peppers, every bite is a journey through the diverse culinary landscape of India.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 2 tbsp olive oil
  • 4 whole shallots
  • 2 large tomatoes
  • 3 chili peppers - less if you don't like spicy food
  • 1 tbsp coriander seeds
  • 1/2 tbsp ginger
  • 1 tbsp garlic
  • 1.1 lb monkfish
  • 1 ts cumin seeds
  • 1 ts mustard seeds
  • 10 curry leaves
  • 1 ts turmeric
  • 1 ts garam masala
  • 1 ts ground coriander
  • 2 ts chili powder
  • 1 cup of water
  • 0.9 cup of coconut milk
  • salt – to taste
  • 2 ts tamarind paste
  • 1 ts fresh coriander

Instructions

  1. Heat olive oil in a pan over medium-high heat. Add cumin seeds, mustard seeds, and curry leaves. Sauté briefly to release flavors.
  2. Finely chop shallots, tomatoes, and coriander. Slice chili peppers.
  3. Finely mince ginger and garlic.
  4. Cut the monkfish into roughly 1-inch thick pieces.
  5. Add shallots to the pan and cook until translucent. Then, add tomatoes and cook until juices reduce.
  6. Next are the ground spices: Stir in turmeric, garam masala, ground coriander, and chili powder.
  7. Pour water into the pan and simmer until flavors meld.
  8. Stir in coconut milk, and salt to taste.
  9. Add monkfish to the pan and cook for about 3 minutes.
  10. Add tamarind paste and chilies. Cook for a couple more minutes.
  11. Turn off the heat and stir in fresh coriander.
  12. Serve over rice, preferably along with chapati or naan bread.

Notes

This recipe goes very well with white rice, but if you also have some chapati or naan bread I think you will enjoy it even more.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 506Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 40mgSodium: 254mgCarbohydrates: 56gFiber: 8gSugar: 31gProtein: 29g

Did you make this recipe?

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Torstein Rottingen
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