Monkfish Curry

Name: Monkfish Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Rice for salad 1 ¾ cup; Cinnamon sticks 1; Cloves 3; Star anise 2; Lemons 1; Lemon peel 1; Cinnamon powder ½ tsp; Extra virgin olive oil 2 spoonfuls; Monkfish cleaned 1.3 lbs; Curry 2 spoonfuls; Extra virgin olive oil 2 spoonfuls; White onions 1; Garlic 2 cloves; Fresh ginger 1 oz; Fresh chili pepper 1; Coconut milk 1.7 cups; Parsley to taste; Black pepper to taste; Fine salt to taste

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Gluten Free
Lactose Free

Difficulty: Average
Prep time: 15 min
Cook time: 25 min
Serving: 4

PRESENTATION

Monkfish curry is really something, is not it? I mean, it is this creative twist on a classic Indian dish that really stands out. Instead of chicken, it features monkfish—so so tender and moist, each bite of this spicy sauce just gets better and better. If you're into trying new things with your favorite curries, you'll love how the aromatic Indian spices blend perfectly with the mild, slightly sweet monkfish. What you get is a monkfish curry that's both familiar and excitingly different. Really good stuff. Plus, it's pretty simple to make, so it fits perfectly into any weeknight dinner plan.

The fish curry recipe really shines with fragrant rice on the side—let all that rich sauce soak in and bring out every spice layer. And you know what? It's tough to stop at just one serving. In many parts of India, seafood takes center stage, and this easy monkfish curry captures that vibe just right. Instead of the usual stuff, this version uses monkfish to show off how well the curry sauce complements fresh fish. You get this mix of coconut milk, ginger and loads of spices that gives a creamy and slightly tangy finish—super tasty.

People really really love that the spicy monkfish recipe hits that balance—heat and sweet from the coconut, making it a real crowd-pleaser for those who love exploring new seafood dishes. Pairing it with aromatic rice is a smart move because it just soaks up all that saucy goodness. And here's the thing: this seafood twist is ideal for anyone wanting to shake up their dinner routine and try something new while sticking to the heart of traditional Indian flavors. You'll totally see why monkfish recipes like this are getting popular in kitchens craving something different but still super comforting. Whether you're a seasoned cook or just starting out, this dish is a fantastic way to enjoy a taste of India right at home—no question. Perfect for anyone looking to spice up their meal plan.

INGREDIENTS

Ingredients for the rice: Rice 1 ¾ cup (320 g) - for salad; Cinnamon sticks 1; Cloves 3; Star anise 2; Lemons 1; Lemon peel 1; Cinnamon powder ½ tsp; Extra virgin olive oil 2 spoonfuls

for the monkfish: Monkfish 1.3 lbs (600 g) - cleaned; Curry 2 spoonfuls; Extra virgin olive oil 2 spoonfuls; White onions 1; Garlic 2 cloves; Fresh ginger 1 oz (30 g); Fresh chili pepper 1; Coconut milk 1.7 cups (400 g); Parsley to taste; Black pepper to taste; Fine salt to taste

Preparation

How to prepare Monkfish Curry

To prepare the monkfish curry, in a saucepan full of water add the lemon cut in half, the cinnamon stick, cloves, and star anise 1. Bring to a boil, heat for 15 minutes, and then keep warm. In the meantime, deal with the monkfish. If necessary, remove the central bone and skin 2, then cut into pieces and set aside 3.

Peel the onion and chop it 4, also chop the chili pepper after removing the seeds 5. Peel the ginger 6.

Cut it into pieces 7. Remove spices and aromas from the flavored water 8. Then in a pan pour a bit of oil, the onion, and the garlic 9.

Season with curry 10, chili pepper, and ginger 11, then pour a ladle of flavored water 12.

Add the monkfish to the pan 13, salt, and raise the heat trying to brown it on all sides. Pour the coconut milk 14 and let it cook for 10 minutes over medium-low heat seasoning with chopped parsley 15.

Meanwhile, boil the rice for 15 minutes in the flavored boiling water 16. Once cooked, drain it 17 and season with two tablespoons of oil, lemon zest, and half a teaspoon of cinnamon. Pour the rice into bowls and accompany it with the monkfish curry 18.