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Monkfish Curry

  • Yield: 6 servings
  • Prep Time: 5 minutes
  • Cooking Time: 20 minutes

Monkfish Curry


  • 2 lb Monkfish, deboned and skinned
  • 13.5 oz Coconut milk
  • 1 Large onion, roughly chopped
  • 2 tsp Turmeric powder
  • 2 pieces Tamarind
  • 2 cloves Garlic
  • 1 tbsp Ginger, grated
  • 1 tbsp Curry powder
  • 15-20 Curry leaves
  • 1 Small lemon, juiced and zested
  • 1 tsp Mixed fenugreek, cumin and black mustard seeds
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 2 Small chilies, optional
  • 2 pods Cardamom, crushed, optional
  • 1 tbsp Olive oil, optional
  • 6 Medium tomatoes


  1. Combine turmeric, lime zest, lime juice, salt, pepper, 1/2 of the curry powder and 1 clove grated garlic. Add the monkfish, turning to coat. Then marinate in the refrigerator for 20 min to 2 hours.
  2. When ready to cook, warm the oil in a pan over medium-high heat. Add the onions, mixed seeds, cardamom, curry leaves, remaining 1/2 tbsp of curry powder, remaining garlic, ginger, chilies, salt and pepper. Cook, stirring, for about 10 minutes until the onion has softened and is just starting to brown.
  3. Add in tomatoes, tamarind paste and coconut milk. Bring to a boil, then turn heat to low and simmer uncovered for about 10-15 minutes, stirring occasionally.
  4. Place the fish in the curry sauce and continue simmering for 6-8 minutes, until fish is opaque and cooked through.
  5. Remove the cardamom pods and season with salt and pepper to taste.
  6. Serve immediately over rice.


Recipe adapted from RamonasCuisine.com


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