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Creamy Monkfish Coconut Curry Recipe for Flavorful Dinner

Living in a small harbour town with excellent fresh fish, I love trying new seafood recipes. This monkfish coconut curry is one of my favourites — the firm, meaty monkfish soaks up the creamy coconut and tomato curry sauce beautifully.

Monkfish Coconut Curry on top of rice in a grey/brown bowl, topped with coriander and red chillies. There is a fork sticking out the bottom of the bowl and a couple of pieces of naan in the curry. This in on a grey background with a grey napkin. There is a piece of naan in the background as well as coriander scattered around.

The tender, meaty pieces of monkfish absorb the tomato-rich curry sauce, making each bite satisfying and nourishing.

I often crave a curry during the week, and this recipe adds variety while still being quick and simple to prepare.

It’s a one-pan dish, so cleanup is minimal — perfect for busy evenings.

Table of Contents

  • 📋 Ingredients
  • 📺 Watch how to make it
  • Pro Tip
  • 🍽️ What to serve it with
  • 🍲 More fantastic ways with seafood
  • Monkfish Coconut Curry Recipe

📋 Ingredients

An overhead shot of the ingredients in Monkfish Coconut Curry laid out on a wooden board. The ingredients are labelled in white, they are as follows: tomato puree, tinned tomatoes, coconut milk, monkfish, spices, cornflour, ginger, green beans, spinach.

Oil – Use any neutral oil such as avocado, rapeseed or sunflower.

Stock – Homemade chicken stock works well, or dissolve a chicken stock cube in hot water.

Green beans – If you prefer, swap green beans for peas, chopped fresh tomatoes or samphire; add them in the final 5 minutes of cooking.

📺 Watch how to make it

***Full recipe with detailed steps in the recipe card at the end of this post***

  1. Heat the oil in a large pan.
  2. Sauté the onion until softened.
  3. Add the pepper, garlic, ginger and spices; stir and cook for 2 minutes.
  4. Stir in the tomato purée, canned tomatoes, stock and coconut milk and bring to a gentle simmer.
  5. Add the monkfish and green beans and cook until the fish is done.
  6. If you prefer a thicker sauce, stir in a cornflour slurry to thicken.
  7. Fold in the spinach, remove from the heat and serve.

Pro Tip

Feel free to swap or add vegetables: peas, chopped fresh tomato or samphire all work well. Add them in during the final 5 minutes of cooking so they stay vibrant.

This curry goes well with peshwari or garlic naan, or simply with steamed rice for a lighter meal.

A closeup shot of Monkfish Coconut Curry in a grey pan, topped with coriander. On a grey surface with a grey napkin in the background.

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🍽️ What to serve it with

  • Boiled rice or Pilau rice
  • Tomato and onion salad or Asian cucumber salad
  • Mango chutney, sweet chilli sauce or raita
  • Naan or flatbreads

I love the vibrant colours and the chunky pieces of fish — they make the dish feel hearty and special.

A tall overhead shot of Monkfish Coconut Curry in a grey pan, topped with coriander. In the background on the top left there is a grey bowl filled with rice, and on the top righ there is 2 naan On a grey surface with a grey napkin in the background.

🍲 More fantastic ways with seafood

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Salmon Sushi Bowl

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Easy Cod Bake

Thai-style fish burgers with sweet chilli sauce - really simple to make and they taste amazing!

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Thai Style Fish Burgers

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Quick & Easy

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A square overhead shot of Monkfish Coconut Curry in a grey pan, topped with coriander. On a grey surface with a grey napkin in the background.
5 from 14 votes

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Monkfish Coconut Curry

By Nicky Corbishley
Juicy monkfish chunks simmered in a creamy coconut and tomato curry. Mild, full of flavour and ready in about 30 minutes.
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Servings: 4
Course: Dinner
Cuisine: Asian

Ingredients

  • 2 tbsp oil
  • 1 large onion, peeled and finely chopped
  • 1 red bell pepper, deseeded and sliced
  • 2 garlic cloves, peeled and minced
  • 2 tsp minced ginger
  • 2 tbsp medium-heat curry powder (adjust to taste)
  • 1 tbsp ground coriander
  • ½ tbsp ground cumin
  • 1 tsp paprika
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 2 tbsp tomato purée
  • 400 g (14 oz) can finely chopped tomatoes
  • 240 ml (1 cup) chicken stock
  • 400 ml (14 oz) can full-fat coconut milk
  • 500 g (1 lb 2 oz) monkfish fillets, chopped into chunks
  • 100 g (3.5 oz) extra-fine green beans, halved
  • 1 tbsp cornflour (cornstarch) mixed with 2 tbsp cold water to make a slurry (optional)
  • 60 g (2 packed cups) baby spinach

To Serve:

  • Boiled rice
  • Fresh coriander (cilantro)
  • 1 red chilli, finely sliced
  • Naan

Instructions

  • Heat 2 tbsp oil in a large frying pan over medium-high heat.
  • Add the chopped onion and cook for about 5 minutes, stirring often, until softened.
  • Add the sliced pepper, garlic, ginger, curry powder, ground coriander, cumin, paprika, salt and black pepper. Stir and cook for 2 more minutes to release the spices’ aromas.
  • Pour in the tomato purée, chopped tomatoes, chicken stock and coconut milk. Stir and bring to a gentle simmer.
  • Add the monkfish chunks and green beans. Cook for 6–8 minutes, or until the monkfish is cooked through.
  • If you want a thicker sauce, gradually stir in the cornflour slurry until the curry reaches your desired consistency.
  • Stir in the baby spinach until it wilts, then remove from the heat.
  • Serve with boiled rice, garnish with fresh coriander and sliced chilli, and serve naan on the side.

Notes

Make ahead: Yes. Cool the curry quickly, then refrigerate for up to 2 days. Reheat gently on the stove, adding a splash of water if the sauce has thickened. Watch the fish closely when reheating to avoid drying it out.

Freezing: Cool, transfer to an airtight container and freeze. Defrost overnight in the fridge and reheat as above.

Ingredient swaps: Replace or add peas, fresh tomatoes or samphire — add them in the last 5 minutes of cooking.

Scaling: Double the recipe for a crowd or halve it for two, keeping the same ratios.

Nutrition: Nutritional values are per serving (serves 4) and do not include rice or naan. They are approximate.

Nutrition

Calories: 414 kcal | Carbohydrates: 20 g | Protein: 26 g | Fat: 27 g | Saturated Fat: 1 g

Nutrition information is automatically calculated and should be used as an approximation.

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