Monkfish Curry

The Fish Society | 22.03.2022


  • Monkfish Cheeks
  • Chopped Tomatoes
  • Shallots
  • Ginger
  • Spice Blend (Cumin, Coriander, Chili)
  • Turmeric
  • Coconut Milk
  • Coriander Leaves
  • Vegetable Oil
  • Curry Leaves
  • Black Mustard Seeds
  • Fenugreek


Step 1
Heat up pan with some vegetable oil and black mustard seeds until they start popping.
Add the fenugreek, ginger, curry leaves and chopped shallots, and let it caramelize for 3-4 minuets.

Step 2
Add the turmeric, and spice blend (Cumin, Coriander, Chili) and mix well.
Add the chopped tomatoes, season with some salt and let it simmer for 10 minuets.

Step 3
Season the monkfish cheeks with a good pinch of salt and add them to the curry.
Mix them into the curry and let them cook for about 1½ minutes.

Step 4
Add the coconut milk, mix well and wait for the curry to come up to a boil.
Turn off the heat and wait for it to cool down which allows the cheeks to steam.
Serve and enjoy.


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