Monkfish curry

Monkfish curry






Making this recipe


  • 1 tablespoon sunflower oil
  • Curry leaves
  • 1 medium red onion (peeled and finely chopped)
  • 2 cloves garlic (peeled and finely chopped)
  • 3 cm piece of ginger (peeled and finely chopped)
  • 2 tablespoons Sri Lankan curry powder
  • ½ teaspoon fenugreek seeds
  • 2 tablespoons tamarind paste (soak in 2 tablespoons of hot water in a small bowl, removing any big seeds)
  • 1 x 400g tin coconut milk
  • 1 teaspoon vegetable stock powder (dissolved in 100ml hot water)
  • Salt 200g basmati rice 500g monkfish (chunkily diced) (or prawns)
  • 200g spinach leaves

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A delightful monkfish curry recipe served with basmati rice

Step 1

While this is cooking begin the monkfish curry. Heat the oil in a large pan/wok and add the curry leaves ( of a pot).

Step 2

Leave to sizzle for a few moments and add the onion. Fry until the onion has softened then add the garlic and ginger.

Step 3

Fry for a few more minutes until the onion begins to colour. Add the Sri Lankan curry powder, ½ teaspoon of the fenugreek seeds and mix together well. Allow to fry, stirring regularly for another minute or two.

Step 4

Add the tamarind, coconut milk and stock. Reduce heat, stir well and leave to simmer gently for 20 minutes to combine the flavours.

Step 5

Add 200g rice into a pan of 300ml of salted boiling water. Stir, reducing the heat to very low and place a tight fitting lid on the pan. Leave to gently cook, without stirring, until the water has been absorbed. Remove from the heat and allow to steam until required.

Step 6

 Place the monkfish chunks and the spinach leaves into the reduced sauce. Cook until the monkfish is just cooked through and the spinach has wilted down (around 5-6 minutes).

Short of time? Seasoned Pioneers offers a gourmet cooking sauce called Sri Lankan curry.

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