Monkfish & Cauliflower Curry

Monkfish & Cauliflower Curry

Course: Main Course
Cuisine: Curry
Diet: Gluten Free
Keyword: curry, fresh fish, frozen fish
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 2
This delicious curry can be made with any firm white fish, prawns, crayfish - or a combination of any of these.
Print Recipe


  • dollop coconut oil
  • 2 onions chopped
  • ½ tsp The Bomb! chilli or more to taste
  • 1 thumb-sized piece ginger grated
  • 4 garlic cloves grated
  • 6 dried curry leaves
  • ½ tsp mustard seeds
  • 2 Tbsp tomato paste
  • ½ tsp chilli powder
  • ½ tsp turmeric
  • 2 cans coconut milk
  • 1 small cauliflower cut into florets
  • 1 medium potato peeled and cubed in 2cm chunks (optional)
  • 1 monkfish fillet roughly 500g

To serve

  • 1 bunch spring onions finely sliced
  • 1 bunch coriander chopped
  • 100 g salted peanuts chopped
  • lime wedges


  • Heat the coconut oil in a large saucepan or wok over medium heat and add the onions, chilli, ginger, garlic, curry leaf and mustard seeds, fry for 12-15 mins until the onion is soft.
  • Stir in the tomato purée, chilli and turmeric and cook for another 1-2 mins. Pour in the coconut milk and 200ml water, simmer the sauce for 20 mins, then blitz with a stick blender until smooth.
  • Pour the sauce back into the saucepan and bring up to a simmer. Stir in the cauliflower and potato, cover and simmer for 15 mins.
  • Add the fish and poach for about 5 mins, or until cooked through.
  • To serve, scatter the spring onions, coriander and peanuts over the curry and squeeze over a little lime juice.