Tom Kerridge's Quick & Easy: Monkfish Curry Recipe

Looking for flavours without the fuss? Tom’s got you covered, give this quick and easy monkfish curry recipe a go!
Simply follow the videos and share your attempts with Tom by using #CookwithKerridge. Make sure you subscribe to the channel for all of the latest updates.
Serves: 4
Ingredients:
1 tbsp vegetable oil
1 large onion peeled and diced
4 cloves of garlic peeled and grated
3cm chunk of ginger peeled and grated
1 long red chilli sliced
1 green chilli sliced
6 kafir lime leaves
2 tsp ground turmeric
1 tsp ground coriander
2 tomatoes diced
400ml water
1 x veg stock cube
300ml coconut cream
400g monkfish tails diced
100g chopped French beans
1 bunch of coriander
Method:
- Pre heat a large frying pan on the stove an drizzle in the vegetable oil, then add the onions cook out till you get a little colour.
- Then add the garlic, ginger and curry spices.
- Pour in the water and bring to the boil, drop in the veg stock cube and cook out till it dissolves.
- Now pop in the lime leaves to release the flavour then reduce by half
- Pour in the coconut cream and bring up to a simmer.
- Drop in the diced monkfish and poach for 10 to 15 minutes in the sauce.
- Finally add the green beans, chillies and cook out for a few minutes.
- Just before you serve stir in the coriander.
- Ladle into serving bowls. If you like serve with boiled rice or flat breads.
#TomKerridge #MonkfishCurry #Curry

[@keithmclaughlin3609]

Made this tonight and it was so nice. Thanks for a great recipe tom

[@susanwilkinson3928]

Quick , simple and delicious!

[@robingray8763]

Tom, this recipe is superb - thank you! Be encouraged that your brilliant videos are inspiring and helping lots of people!

[@kevintaylor-qs4ww]

Great recipe Tom, did it a few weeks ago & doing it again tonite for my 82 year old Mum who loves curry. Last time we had some left over sauce which I reduced slightly & blitzed then drizzled over a couple of seared scallops as a starter for some old friends, WOW, the sauce had had a few days to infuse & was just amazing. Cheers bud!

[@hoarej85]

I cooked this dish this evening. Delicious flavours. I will do it again. Absolutely gorgeous.

[@deanjackson2650]

Absolutely superb Tom , got 2kg if monkfish today and was at a bit of a loss what to do ,, Anyway you came to the rescue and what a treat ,,, Fish and Coconut a match made in heaven my friend 😘😘😘

[@martynhaydon6891]

Tried it with chicken breast and chicken stock. Really good, give it a try as a change if you can’t get the monkfish

[@Hedgehogsinthemist123]

I got some nice fresh monkfish from my local fishmonger and can’t wait to try this tonight. I don't have any lime leaves so will use the zest of a lime.

[@tomphotiou3475]

Made this last Saturday and will do it again this weekend, very nice recipe and so easy to make.

[@florasavva8287]

Absolutely delicious! Very simple, fresh and extremely tasty. Keep up the good work, Tom..

[@petethefeet5281]

thanks Tom - made this a couple of times now - works really well

[@juliecwalker1276]

Made this but used Cod Loin as I didn’t have any Monkfish. It was fabulous! So tasty! Will definitely be trying more recipes.

[@meekaetienne4812]

I’ve tried this twice with a few minor substitutes and it’s turned out delicious! Thanks for the excellent recipe!

[@Adam-kq2gf]

Hi love to know what the minor changes are 👍

[@clairereid6974]

Best Curry Ever! xx

[@garydaniels1341]

Had this for dinner tonight, beauty of a fish curry. Not used lime leaves before, add a lovely flavour to the coconut. I took the seeds out of the chillies, this was just the right amount of heat for us. Can't believe I left the coriander out at the end, even though we have a large bunch on the counter, will remember next time.

[@ChefTomKerridge]

👏🙌

[@yotv842]

Lovely!

[@user-tw7bp3nr4d]

Mm it’s lovely! I found it on your website and cook it at least once a week! Thank you xx

[@PAYLAYP]

I've made this a few times now and this really is a great home cook's recipe. Such a quick and fragrant sauce to make! I've swapped out the monkfish for king prawns a few times which work well too - monkfish can be a pain to get hold of sometimes. Hats off team a great one this.

[@eoghanmchugh6815]

Well presented for home cooking thanks tom

[@jarrowparanormal]

Is it just me or will a monk fish never win a beauty contest !!

[@parthasur6018]

I would saute the monkfish with a sprinkle of salt and paprika until slightly golden as the first step and keep them aside to be added at the end.

[@jasonmossman3680]

For me with the coriander just dumped in it would be difficult to eat. I'd chops the stalks beforehand and fry with the onions then just add the leaves at the end. I'd also ditch the stock cube, there's no need for it. Apart from that this is a damn good curry!

[@michaeljap]

Followed your recipe recently, so good!

[@ChefTomKerridge]

Glad you enjoyed it, mate!

[@glencummings355]

Can’t wait to try this and also just got outdoor cooking! One thing I would say is..for those that might not know what heat to cook at what stage @cheftomkerridge you could mention it more, nothing worse than burning garlic!!!

[@JoannaHammond]

OMG Tom! I haven't seen a picture of you in years, the loss of weight really helps you :D

[@kennethavesato3883]

Not much on the coconut but can modify overall ñice rec😊😊

[@pmkmck]

#CookwithKerridge - Tom - thanks for making this available on KZbin, it's an awesome recipe...we made the red lentil version straight after we saw you make it on TV in March(???) - in an homage to that red c63 i think I you had in one tv episode). A bit like @Dave Phillips we deviated on the protein front as my partner isn't a huge fish fan, so we made half with Norwegian Cod and the other with chicken, splitting the mix just after adding the coconut milk. We're considering getting a turkey variant next..with an offcut from the rolled/boned bird, but I'm thinking there's a risk of it being a little dry, maybe meat from another part of the bird?

[@ChefTomKerridge]

Bet the chicken version was lush mate! If you just take the turkey breast meat and cook that slowly it should be lovely👍

[@JA85185]

Probably reduce the veg stock amount by half perhaps as prefer a thicker curry. Tastes good though and you can't beat monkfish, top draw 👍

[@MrKC23]

Can I add lemon grass to this?

[@halemcdan1]

That looks good. I'll do it, but is that a pinch of salt? Looks like loads.

[@davephillips8833]

Just about to make this after seeing it in your Get Fit book. Should be a novel meal for Christmas Eve!

[@davephillips8833]

This turned out well (recipe in the book is slightly different and has red lentils - I went with that one). I over salted because I have no idea how to season properly. So took a chance and squeezed the juice from half a lime and it worked. Kids weren’t overly keen but we liked it. Also we had to substitute cod loin as the supermarket didn’t have monkfish. Still turned out nice. Hope this helps someone out there.

[@blackdawg7778]

🤤

[@davidmackenzie749]

I Havnt got lime leaves but got limes would lime juice do the same trick ?

[@michaelaronsohn3624]

We use basa fillets, a lot cheaper than monkfish

[@heifaramurat]

Lime zest....

[@havingfits8329]

Coconut milk sounded amazing but if one can not acquire it in the immediate but has every other ingredient what can substitution be? I have coconut sugar.

[@ChefTomKerridge]

You could use milk or cream in the recipe but I'd recommend grabbing a can of coconut milk if you can.

[@janepriestley4631]

4:52

[@eugenegerber5805]

Pinch of salt :)

[@colonisedtartan9539]

One day somehow I'll find this man's food prices personality and god forgive me look .appealing or even tolerable

[@Burevestnik9M730]

too much sauce for too little fish

[@anikay3104]

I think you need rice or a flat bread to mop it up

[@melkamutsegaye-kumsa3024]

Rubbish!!