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Monkfish curry recipe

27 ratings

The ever-underrated monkfish is made the star of the show in this spicy fish curry. Coconut milk keeps things dairy-free while the addition of prawns adds a seafood spin. It's an easy recipe that the whole family will be clamouring for again. See method

Serves 4
20 mins to prepare and 1 hr to cook
425 calories / serving
Dairy-free

Ingredients

40ml sunflower oil
400g monkfish tail, cut into chunks
200g prawns, shelled and de-veined
1tsp mustard seeds
1tsp cardamom pods
½tsp coriander seeds
1 bay leaf
1tbsp mild curry powder
1 tsp ground cumin
1tsp ground coriander
1tsp turmeric
250ml coconut milk
200ml basmati rice, rinsed in several changes of water, then drained
400ml boiling water
sprig of coriander, to garnish
2tbsp desiccated coconut, to garnish
salt
pepper

Basmati rice can always be swapped for long-grain

Each serving contains

Energy
1770kj
425kcal 21%
Fat
15g 21%
Saturates
4g 20%
Sugars
3g 3%
Salt
0.5g 8%

of the reference intake
Carbohydrate 43.9g Protein 29.5g Fibre 1.7g

Method

Heat the sunflower oil in a large casserole dish over a medium heat until hot.
Fry the whole spices and the bay leaf for 1-2 minutes until they start to pop, then add the ground spices and some seasoning. Add the coconut milk and 250ml of cold water, stir well, and bring the broth to the boil. Reduce the heat to low then add the prawns and monkfish. Cook gently for 10-12 minutes until the fish is just cooked and the prawns are pink and tender, then remove from the heat.
Meanwhile, place the rice and boiling water in a large saucepan and add a little salt. Bring to the boil over a high heat, then cover and reduce to a simmer. Cook for 15-20 minutes until the rice is tender, then remove from the heat and keep to one side, covered with the lid for at least 10 minutes.
Re-heat the monkfish curry.
Fluff the rice with a fork then spoon into serving bowls. Top with the monkfish curry. Garnish with the coriander and a sprinkle of desiccated coconut before serving.