Monkfish Curry

Monkfish carries flavours well - perfect for those who enjoy fragrant curries.

  1. In a heavy based pan, heat the vegetable oil over medium heat.
  2. Add the mustard seeds. When they start to pop, add the fenugreek, shortly followed by the onion. Cook until softened, about 5 minutes.
  3. Add the garlic and ginger and cook for 1-2 minutes until fragrant.
  4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper, and cook for 1-2 minutes until the spices are fragrant.
  5. Add the tinned tomatoes and coconut milk to the pan, and stir well to combine.
  6. Bring the mixture to a boil, then reduce the heat to low and let simmer for 10-15 minutes until the sauce has thickened slightly.
  7. Add the monkfish pieces to the saucepan and stir gently to coat with the sauce.
  8. Cover the pan and let simmer for around 10 minutes, or until the monkfish is cooked through.
  9. Taste the curry and season with salt, as needed.
  10. Serve the monkfish curry hot, garnished with coriander leaves, and with steamed rice on the side


  • Author: The Cornish Fishmonger & Barts ingredients
  • Prep time:
  • Cook time:
  • Total time:
  • Serves: 4


500g monkfish fillet, cut into bite-sized pieces

1/2 tsp Bart mustard seeds

1/2 tsp Bart fenugreek seeds

1 onion, finely chopped

2 tsp Bart garlic paste

1 tbsp grated ginger

1 tbsp Bart hot curry powder

1 tsp Bart ground cumin

1 tsp Bart ground coriander

1 tsp Bart ground turmeric

½  tsp cayenne pepper

1 tin of diced tomatoes

1 tin of coconut milk

1 tbsp vegetable oil

Salt, to taste

Coriander leaves, for garnish

Steamed rice, for servi