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Monkfish Coconut Curry Recipe

A delicious dish that is sure to be a crowd pleaser
  • Cooking Time 30 minutes
  • Serves 4
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  • 500g of Quinlan’s monkfish, cut into 2.5cm chunks
  • 2 tbsp vegetable oil
  • 3 onions, finely chopped
  • 3cm piece ginger, peeled and grated
  • 3 cloves garlic, finely chopped
  • 8 curry leaves
  • 2 red chillies, finely chopped
  • 2 green chillies, finely chopped
  • ½ tsp ground cumin
  • 1 tsp turmeric
  • 2 tbsp tamarind paste
  • 1 tsp ground coriander
  • Juice of 1 lime
  • 400ml can reduced-fat coconut milk
  • 300g long grain rice
  • Chopped fresh coriander, to garnish

  1. Heat the oil in a large pan over a medium heat, then add the onions, ginger, garlic and curry leaves. Cook for about 5 minutes, until the onions are browned, then add the chillies, cumin, turmeric and ground coriander. Cook for 1-2 minutes then add the tamarind paste, lime juice and 150ml water.
  2. Add the monkfish to the pan. Pour in the coconut milk and bring to the boil, then turn down to a gentle simmer. Season with salt and pepper and allow to cook gently for 5-10 minutes or until the fish is just cooked.
  3. While the curry is simmering, cook the rice according to the pack instructions, then drain. Serve the rice with the monkfish curry, garnished with fresh coriander.