
By Hari Ghotra
Monkfish Curry
A robust fish curry that uses some very South Indian flavours. The mustard and fenugreek seeds combine to give this masala a unique quality all of which melts into a delightful creamy coconut sauce. I have added the option to spice this up with some fresh green chillies if you prefer a spicy dish. Monkfish plays the perfect centrepiece to this dish because it's a chunky white fish with firm flesh that doesn't break up easily. It has a natural delicate flavour which is able to draw in all the aromas from the masala making you feel like you are sitting on a deckchair soaking up the Indian sunshine. You can also add prawns to this dish too which is lovely. The squeeze of lime adds a little zing that is super tasty.
Updated at: Fri, 21 Mar 2025 19:33:08 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories1206.3 kcal (60%)
Total Fat55 g (79%)
Carbs57.3 g (22%)
Sugars26.6 g (30%)
Protein128.5 g (257%)
Sodium2605.3 mg (130%)
Fiber17.2 g (61%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings

800gmonkfish fillet
cut into cubes

4tomatoes
roughly chopped

200mlwater
hot

1 Tbspcoconut oil

½ tspblack mustard seeds
or brown

½ tspfenugreek seeds

10fresh curry leaves
or 15 dried

ginger
1 inch piece, cut into julienne

1onion
finely sliced

3green chillies
sliced

½ tspturmeric

1 tspcumin seeds

3 tspcoriander seeds

1 tspkashmiri chilli powder

100mlcoconut milk

1 tspsalt

1lime
Instructions
View on Hari Ghotra
↑Support creators by visiting their site 😊
Notes
1 liked
0 disliked
Go-to
Spicy