Monkfish Curry Recipe: Flavorful Spiced Fish Stew in 30 Minutes

You’ll love this Easy Monkfish Curry Recipe made with coconut milk. This Indian-style monkfish curry is simple, flavorful, and perfect for weeknight dinners.

Monkfish Curry Indian Style

Monkfish has a meaty, slightly sweet flavor and a firm texture that’s often compared to lobster, which is why it’s sometimes called “the poor man’s lobster.” Wild-caught monkfish offers excellent texture for curries and holds up well to robust sauces.

This coconut milk–based curry is light yet rich, and it’s very adaptable. Use a thinner sauce for serving with rice or a thicker sauce if you prefer crusty bread. The recipe uses pantry staples, and you can use any neutral oil. If you have curry leaves and mustard seeds, include them for an authentic aroma; otherwise the curry will still taste great without them.

Monkfish Curry Recipe Ingredients

All ingredients are pantry-friendly and easy to find.

1. Monkfish fillet: Wild-caught, cut into 2″ (about 2–2.5″) chunks.
2. Onion: Pureed or finely blended to a paste.
3. Ginger garlic paste: Homemade or store-bought.
4. Tomatoes: Boiled, peeled and pureed, or use raw tomato puree.
5. Tomato paste (optional, for color and depth).
6. Coconut milk: Fresh or canned—both work well.
7. Spices: Turmeric, red chili powder, coriander powder, and cumin powder.
8. Neutral oil: Any neutral-flavored oil; coconut oil works nicely.
9. For tempering: Whole black mustard seeds and curry leaves (optional).

Easy Monkfish Curry Recipe – Tips & Tricks

1. Shallow fry the monkfish: Fry pieces for about 3–5 minutes until slightly opaque—this adds flavor and helps them hold shape in the curry.
2. Cook ingredients until oil separates: Roast onions, tomato and ginger-garlic paste with the spices until oil begins to leave the sides of the pan—this intensifies flavor and removes raw aromas.
3. Mix coconut milk thoroughly: Stir vigorously to ensure a lump-free, smooth sauce.
4. Don’t over-simmer the fish: Simmer the monkfish in the sauce for no more than 5 minutes so the pieces stay tender and juicy.

How to cook Monkfish curry?

Steps

Time needed: 25 minutes

1. Shallow fry the monkfish fillets: Rub fish with turmeric, red chili powder and salt. Shallow fry on medium-high heat until flesh turns opaque and pieces shrink slightly. Set aside.
2. Temper the oil: In the same pan, lower heat, add whole mustard seeds and curry leaves; let the mustard pop briefly.
3. Add onion paste: Sauté until moisture reduces and the onion softens.
4. Add ginger-garlic paste: Fry until the raw smell disappears.
5. Add tomato puree: Stir and sauté briefly until bubbling.
6. Add dry spices: Mix in turmeric, chili, coriander and cumin powders and cook until oil separates from the masala.
7. Mix in tomato paste (if using): Fry for about a minute.
8. Add coconut milk: Reduce heat and whisk the coconut milk into the masala until smooth and lump-free.
9. Add water and simmer: Add about 1 cup water (for a thinner curry), bring to a gentle boil, cover and simmer for about 5 minutes.
10. Finish with fish: Return the fried monkfish to the sauce, coat well, cover and simmer on low for 3–5 minutes until the fish is cooked through. Adjust consistency—add more water for rice or reduce liquid for bread.

What does Monkfish taste like?

Monkfish is meaty and slightly sweet with a firm, dense texture similar to crab or lobster. It holds up well in robust sauces and curries.

How long to cook Monkfish Curry?

From start to finish this recipe takes about 20–25 minutes. Simmering the fish in the curry should be brief—around 3–5 minutes—to retain tenderness.

How do you know when Monkfish is cooked?

Cooked monkfish becomes springy and slightly firm; fillet pieces will shrink modestly. You can test doneness by inserting a knife—if it comes out hot and the flesh is opaque, the fish is done.

Is Monkfish saltwater fish?

Yes, monkfish is a saltwater species commonly used in many coastal cuisines.

What to serve with Monkfish curry?

Serve with fluffy white rice for a classic pairing. For a heartier approach, enjoy with crusty sourdough or other rustic breads and reduce the curry’s water for a thicker sauce.

Can you freeze Monkfish Curry?

Yes. Cool completely, make the sauce slightly thicker (less water), portion into freezer-safe containers and freeze up to 3 months. When reheating, thaw overnight and gently simmer to recombine the sauce.

Note: Using reduced-fat coconut milk can sometimes lead to slight separation after freezing. Reheating and stirring usually brings the sauce back together; it remains tasty and edible even if separation occurs.

Can you reheat Monkfish curry?

Reheat gently on the stovetop or in a microwave. For stovetop reheating, thaw in the fridge overnight, bring to a gentle boil, then reduce heat and simmer until the fish is heated through. Avoid boiling vigorously to prevent the fish from becoming tough.

Love fish? Try other easy fish recipes for more inspiration.