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–+ servings
Creamy Fish Curry

Creamy Fish Curry

Discover the magic of Creamy Fish Curry—a quick, flavorful dish with tender monkfish and coconut milk. Perfect for weeknights or dinner parties. Try it tonight!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons Oil
  • 1 large Onion, peeled and finely chopped
  • 1 large Red bell pepper, seeded and sliced into strips
  • 2 cloves Garlic, thinly sliced
  • 2 teaspoons Grated fresh ginger
  • 2 tablespoons Medium-heat curry powder
  • 1 tablespoon Ground coriander
  • 1 teaspoon Ground cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Salt
  • 1/2 teaspoon Freshly ground black pepper
  • 2 tablespoons Tomato paste
  • 400 g Canned diced 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 Fresh baby spinach

Equipment

  • Large Skillet
  • Wooden Spoon or Spatula
  • Measuring Spoons and Cups
  • Knife and Cutting Board
  • Optional Equipment

Method
 

  1. Heat the oil in a large skillet over medium-high heat. Add the chopped onion and cook for about 5 minutes until softened and golden.
  2. Toss in the red bell pepper, garlic, and ginger, and sauté until fragrant.
  3. Sprinkle in the curry powder, coriander, cumin, paprika, salt, and pepper. Stir for 2 minutes to toast the spices.
  4. Add the tomato paste, diced tomatoes, chicken broth, and coconut milk. Bring to a gentle boil.
  5. Gently place the monkfish chunks and green beans into the simmering sauce. Let them cook for 6–8 minutes.
  6. If the sauce seems too thin, stir in the optional cornstarch mixture while whisking continuously.
  7. Turn off the heat and stir in the baby spinach, allowing it to wilt.
  8. Taste and adjust the seasoning if needed, then serve.

Nutrition

Calories: 400kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

You can substitute monkfish with cod, tilapia, or shrimp if needed.
For a lighter version, replace full-fat coconut milk with light coconut milk.
To enhance the flavor, consider toasting the spices lightly before adding them to the curry.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water or coconut milk for consistency.
Personalize the curry with different veggies like zucchini or carrots for added variety.
Tried this recipe?Let us know how it was!