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–+ servings
Coconut Monkfish Curry

Coconut Monkfish Curry

Discover the rich flavors of Coconut Monkfish Curry, a creamy and aromatic dish perfect for busy weeknights or dinner parties. Easy to make and packed with nutrients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Equipment

  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Sharp knife and cutting board
  • Measuring scale

Method
 

  1. Heat the oil in a large skillet over medium-high heat and sauté the onions for about 5 minutes until soft and translucent.
  2. Add the red bell pepper, garlic, and ginger, cooking for another minute or two.
  3. Sprinkle in the curry powder, coriander, cumin, paprika, salt, and pepper, stirring well.
  4. Stir in the tomato paste, crushed tomatoes, chicken broth, and coconut milk, then bring to a gentle simmer.
  5. Add the monkfish chunks and green beans, cover and cook for 6–8 minutes until the fish is opaque and flakes easily.
  6. If desired, stir in the cornstarch slurry for a thicker sauce and then add the spinach, cooking for another minute.

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 32gFat: 15gSaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 30mgCalcium: 5mgIron: 10mg

Notes

For a vegetarian version, replace monkfish with tofu or chickpeas. You can adjust the spices for a milder or spicier dish according to your family's taste. This curry stores well in the fridge for up to 3 days or can be frozen for up to 2 months. Reheat gently and add a splash of water or coconut milk if needed. For serving, garnish with fresh cilantro, sliced red chili, and a squeeze of lime for extra freshness.
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