Keralan Monkfish Curry with Coconut Milk

Often compared to Lobster, Monkfish's firm-fleshed and meaty texture is ideally suited for this warm, fragrant and delicious Indian fish curry. Inspired by a recipe from Jamie Oliver, this "a beautifully creamy South-Indian curry, packed full of flavour and spice." Black mustard seeds and kari leaves are tempered in hot ghee, and once the seeds start to pop, shallots, garlic, and ginger are added and sautéed until softened, then a vibrant mixture of chilli powder and turmeric are added with a splash of water. Chopped tomatoes and coconut milk are mixed into the sauce, producing a rich fragrant gravy into which chopped monkfish is added, then simmered for 20 minutes, infusing the kitchen with an intoxicating mouth watering aroma. Served with basmati rice, this easy and delicious Monkfish Curry is a light and flavourful salute to south Indian coastal cuisine.

Keralan Monkfish Curry
Serves 4
Recipe adapted from Jamie Oliver

6 shallots
4 cloves of garlic, finely sliced
1-inch piece of ginger, finely sliced
1 fresh green chilli, seeded and finely chopped
1 1/2 b Monkfish
2 tbsp ghee or vegetable oil
1 tsp mustard seeds
20 curry leaves
1 tbsp chilli powder
1 tsp turmeric
1 14 oz tin light coconut milk
1 14 oz tin quality chopped tomatoes
3 tbsp Thai yellow curry paste
a few sprigs of fresh coriander


Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks. Heat 2 tablespoons of vegetable oil or ghee in a large pan on medium-high, then add the mustard seeds and curry leaves and cook until the seeds start to pop. Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened. Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes. Season with Thai yellow curry paste, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced. Pick, chop and scatter over the coriander leaves. Delicious served with warm basmati rice.