Keralan Monkfish Curry – A Celebration of Spice and the Sea

“When spice meets the sweetness of the sea, something magical happens.”

There’s something truly special about the marriage of land and sea in South Indian cuisine the deep, complex layers of spice meeting the natural sweetness of freshly caught fish.

One of our favourite dishes to cook for private dining events is Keralan Monkfish Curry, a dish that embodies warmth, generosity, and the unmistakable fragrance of coastal Kerala. It’s a recipe that delights the senses and brings people together around the table.

The Beauty of the Base

Monkfish, often called “the poor man’s lobster” for its firm, meaty texture, is the perfect canvas for bold flavours. Before it ever meets the sauce, the fish is gently marinated in a blend of turmeric, Kashmiri chilli, coriander, and a whisper of ginger-garlic paste.

This first step is crucial it allows the flavours to penetrate the flesh, ensuring every bite carries that gentle heat and perfume of spice.

Once marinated, the monkfish is seared or grilled just long enough to take on a little colour and lock in its juices. Cooking the fish first gives it structure and keeps it tender when it later bathes in the curry. The aroma that fills the kitchen at this stage the sizzling spices hitting the hot pan is nothing short of irresistible.

Building Layers of Flavour

The curry base is built with patience and purpose. Onions are slow-cooked until caramelised and golden, followed by the holy trinity of South Indian cooking ginger, garlic, and green chilli.

Then comes the heart of the dish: a heady mix of mustard seeds, curry leaves, cumin, and a touch of fenugreek, bloomed in hot coconut oil. Ripe tomatoes and thick coconut milk complete the sauce, creating that luscious, creamy balance between spice and sweetness.

Finally, the monkfish returns to the pan, simmering gently until the flavours meld together. A handful of fresh coriander and a squeeze of lime just before serving lift everything beautifully.

The secret lies in patience allowing the spices and coconut milk to tell their story.

A Taste of Kerala at Your Table

Served with fluffy basmati rice or soft parathas, this dish captures the essence of Kerala vibrant, welcoming, and full of flavour.

It’s a dish that never fails to impress at our tables, whether for a romantic dinner for two or a lively celebration with friends. At La Petite Bouchée, we believe great food tells a story and this one tells of spice-laden shores, warm evenings, and the simple joy of cooking with love.

Keralan Monkfish Curry Recipe

Serves 4

Ingredients

For the fish marinade

• 600g monkfish fillet, cut into large chunks

• 1 tsp ground turmeric

• 1 tsp Kashmiri chilli powder (or mild paprika for less heat)

• 1 tsp ground coriander

• 1 tsp ginger-garlic paste

• Juice of ½ lime

• Pinch of sea salt

• 1 tbsp coconut oil

For the curry

• 2 tbsp coconut oil

• 1 tsp black mustard seeds

• 10–12 fresh curry leaves

• 1 medium onion, finely sliced

• 2 green chillies, slit lengthways

• 2 tsp ginger-garlic paste

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp turmeric

• 1 large tomato, finely chopped

• 400ml coconut milk

• 100ml water (optional, to loosen)

• Sea salt, to taste

• Fresh coriander and lime wedges, to serve

Method

1. Marinate the monkfish

   
   

   Combine all the marinade ingredients in a bowl and toss the monkfish pieces until well coated. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavour).

   
   

2. Cook the fish

   
   

   Heat a grill pan or skillet over medium-high heat. Sear the monkfish on all sides until lightly charred but not fully cooked through — about 2–3 minutes each side. Set aside.

   
   

3. Build the curry base

   
   

   In a wide pan, heat coconut oil and add mustard seeds. When they pop, stir in the curry leaves, followed by the onions. Cook gently for 10–12 minutes until golden. Add green chillies and ginger-garlic paste; sauté until fragrant.

   
   

4. Add the spices and tomato

   
   

   Stir in cumin, coriander, and turmeric, cooking for a minute before adding the chopped tomato. Simmer until the tomato softens and the oil begins to separate from the mixture

   
   

5. Create the sauce

   
   
   
   

   Pour in the coconut milk and stir well. Add a splash of water if needed to loosen. Season with salt and bring to a gentle simmer.

   
   

6. Combine and finish

   
   

   Gently add the monkfish back into the pan. Simmer for 6–8 minutes until the fish is cooked through and the sauce thickens. Finish with chopped coriander and a squeeze of lime juice

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7. To serve

   
   

   Serve hot with basmati rice, parathas, or coconut flatbreads — and perhaps a cooling cucumber raita on the side.

From Our Kitchen to Yours

Cooking this dish is about more than just following a recipe it’s about slowing down, celebrating the moment, and letting the aromas transport you. Whether you’re planning a coastal-inspired dinner or simply want to try something new at home, Keralan Monkfish Curry is a wonderful way to bring a taste of the tropics to your table.

At La Petite Bouchée, we use the finest local fish from the South West coast, pairing it with authentic spices and the freshness of coconut to create something truly memorable. Every dish tells a story and this one speaks of spice, sunshine, and soul.