Monkfish Coconut Curry

Creamy monkfish coconut curry with aromatic spices, tender monkfish chunks, and fresh green beans simmered in a flavorful tomato and coconut sauce. Easy Indian-inspired fish curry perfect for weeknight dinners served with rice and naan.

This creamy and fragrant monkfish curry is packed with warm spices, tender chunks of fish, coconut milk, and vegetables. It’s a one-pan meal that’s rich in flavor and perfect for weeknight dinners or a cozy weekend meal.

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Ingredients

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

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Instructions

1. Sauté the Aromatics:
   Heat the oil in a large skillet or frying pan over medium-high heat. Add the chopped onion and cook for about 5 minutes, stirring frequently, until softened.
2. Add Spices and Vegetables:
   Stir in the red bell pepper, garlic, ginger, curry powder, coriander, cumin, paprika, salt, and pepper. Cook for another 2 minutes until fragrant.
3. Build the Sauce:
   Add the tomato purée, chopped tomatoes, chicken stock, and coconut milk. Stir well and bring to a gentle simmer.
4. Cook the Fish and Beans:
   Add the monkfish pieces and green beans to the pan. Simmer for 6–8 minutes until the fish is opaque and cooked through.
5. Thicken the Curry (Optional):
   If desired, pour in the cornflour slurry while stirring to slightly thicken the sauce to your preferred consistency.
6. Finish with Spinach:
   Stir in the spinach and let it wilt for about 1 minute. Turn off the heat.
7. Serve:
   Spoon the curry over rice and garnish with fresh coriander and sliced red chilli. Serve with warm naan on the side.

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Tips

• Use full-fat coconut milk for a creamier texture and richer taste.
• Cut monkfish into equal-sized chunks for even cooking.
• Don’t overcook the fish—it should be just opaque and firm.
• If your curry is too thick, add a splash of water or stock to loosen it.

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Variations and Substitutions

• Fish alternatives: Cod, haddock, or prawns work well if monkfish isn’t available.
• Vegetarian version: Replace fish with chickpeas or tofu, and use vegetable stock.
• Heat level: Use mild curry powder or add extra chilli for more spice.
• Leafy greens: Swap spinach with kale or Swiss chard if preferred.

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FAQs

Can I make this curry ahead of time?
Yes. It keeps well in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish.

Can I freeze monkfish curry?
Yes, but fish can change texture slightly when frozen. For best results, freeze before adding spinach and add it fresh when reheating.

What does monkfish taste like?
Monkfish has a firm, meaty texture and a mild, slightly sweet flavor—often compared to lobster.

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Serving Suggestions

• Serve over fluffy basmati rice or with pilau rice.
• Pair with naan or roti for scooping up the sauce.
• Add a side of cucumber raita or mango chutney for a cooling contrast.
• A simple green salad or spiced roasted cauliflower makes a great side.

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Why You’ll Love This Recipe

• One-pan meal with bold spices and creamy coconut
• Nutritious, high-protein fish curry
• Flexible ingredients to suit your pantry
• Ready in under 40 minutes
• Great for batch cooking or leftovers