Go Back
–+ servings
Coconut Monkfish Curry

Coconut Monkfish Curry

Discover the creamy delight of Coconut Monkfish Curry. A flavorful, easy-to-make dish ready in 30 minutes. Perfect for cozy dinners or special occasions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons oil
  • 1 large onion peeled and finely chopped
  • 1 unit red bell pepper seeded and sliced into strips
  • 2 cloves garlic peeled and thinly sliced
  • 2 teaspoons grated ginger
  • 2 tablespoons medium-heat curry powder adjust to taste
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons tomato paste
  • 400 g canned tomatoes finely chopped
  • 240 ml chicken broth
  • 400 ml canned full-fat coconut milk
  • 500 g monkfish fillets cut into large chunks
  • 100 g green beans halved
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional)
  • 60 g baby spinach leaves

Equipment

  • Large Skillet or Saucepan
  • Wooden Spoon
  • Sharp Knife
  • Cutting Board
  • Measuring Spoon Set and Cups

Method
 

  1. Heat the oil in a large skillet over medium-high heat and sauté the chopped onions for about 5 minutes until softened.
  2. Add the red bell pepper, garlic, and ginger; cook for another 2 minutes.
  3. Stir in the curry powder, coriander, cumin, paprika, salt, and pepper, and cook briefly to bloom the spices.
  4. Pour in the tomato paste, canned tomatoes, chicken broth, and coconut milk; bring to a gentle boil.
  5. Add the monkfish chunks and green beans; cook for 6 to 8 minutes or until the fish flakes easily.
  6. Optional: Stir in the cornstarch mixture to thicken the curry, if desired.
  7. Final step: Fold in the baby spinach leaves and turn off the heat.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 30gFat: 22gSaturated Fat: 18gCholesterol: 90mgSodium: 850mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 60mgCalcium: 80mgIron: 2mg

Notes

Feel free to substitute monkfish with cod, tilapia, or shrimp if need be. Use tofu or chickpeas for a vegetarian option. To enhance the flavor, lightly toast your spices before adding them to the dish. Serve with naan or rice to soak up the delicious sauce. Leftover curry can be refrigerated for up to 3 days, or frozen for up to 3 months (without spinach). Just reheat and add fresh spinach before serving.
Tried this recipe?Let us know how it was!