Mary Berry Fish Curry With Coconut Milk

This recipe came to the rescue on a gloomy Wednesday evening when I was craving something comforting, but not heavy. I had monkfish in the fridge—originally meant for a fancy dinner that didn’t happen—and a tin of coconut milk I kept moving around the cupboard. This curry brought them together in the best possible way.

The first time I made it, I chopped the cod a bit too small and ended up with flakes of fish instead of proper chunks. It still tasted incredible, but visually it was more “fish soup” than “fish curry.” Now I cut it into generous cubes, and everything holds together beautifully.

It’s warm, not too hot, creamy without being claggy, and full of spice and zing. If you’ve never made a fish curry before, this is the one to start with.

What Makes This Recipe Special

The secret here is balance. You’ve got the creamy sweetness from the coconut milk, gentle heat from the chillies, and a citrusy lift from the lime and mango chutney. The monkfish gives bite and structure, while the cod melts in your mouth. It’s a texture contrast that really works.

Frying the spices first is essential. Most recipes throw everything in at once, but taking the time to toast the spices in oil adds loads of depth. And the tiny touch of flour? It keeps the sauce from splitting, which is a clever little trick.

INGREDIENTS + WHY THEY MATTER

• Monkfish + Cod – A perfect duo. Monkfish is firm and holds shape. Cod is flaky and tender.
• Green chillies – Medium heat. Deseeding keeps the warmth without overpowering.
• Garam masala, cumin, coriander, turmeric – Classic curry spices. Warm, earthy, and layered.
• Black mustard seeds – Add a little pop and subtle bitterness that offsets the creaminess.
• Plain flour – Just a bit stabilises the sauce so the coconut milk doesn’t split.
• Coconut milk – The heart of the sauce. Use full-fat for richness.
• Mango chutney + lime juice – This sweet-sour combo lifts the whole dish.
• Green beans – Add crunch and freshness. Blanched, not boiled to death.
• Fresh coriander – Bright, peppery finish. Don’t skip it.

Ingredient Swaps That Hold Up

• No monkfish? Try haddock or pollock—firm fish that won’t fall apart.
• Vegetarian version? Paneer or firm tofu works beautifully. Add it after the sauce is ready.
• No mango chutney? A pinch of brown sugar and a bit more lime can stand in.
• No black mustard seeds? Toasted cumin seeds will give a different, but still lovely, flavour.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Fish broke into pieces	Cut too small or stirred too much	Cut into 2-inch cubes and stir gently
Sauce split	Boiled coconut milk too hard	Simmer gently and stir constantly
Too thick or gluey	Too much flour or boiled too long	Use just 2 teaspoons and simmer lightly
Flavours felt flat	Didn’t fry spices or forgot lime	Fry spices until fragrant and finish with lime

How to Make Mary Berry’s Fish Curry with Coconut Milk

1. Prep the chillies – Deseed and finely shred. Set half aside for garnish.
2. Cook the onions and spices – Heat oil in a deep frying pan. Fry sliced onions for 5–6 minutes until soft and golden. Add garlic, ginger, and half the chillies. Fry 2 more minutes.
3. Toast the spices – Lower the heat. Stir in garam masala, cumin, coriander, turmeric, and mustard seeds. Fry 1 minute. Sprinkle in flour and stir another minute.
4. Build the sauce – Add coconut milk and stock. Bring to a gentle boil, then simmer for 2 minutes until slightly thickened. Stir in mango chutney and lime juice. Season well.
5. Cook the fish and beans – Cube the monkfish and cod. In a separate pan, blanch the green beans in boiling salted water for 4–5 minutes. Drain and cool under cold water.
6. Add fish to curry – Gently place fish cubes in the sauce. Cover and simmer on low for 4–5 minutes until cooked through. Stir in green beans carefully.
7. Serve – Spoon into warm bowls, sprinkle with coriander and remaining chillies. Serve with basmati rice and crispy poppadums.

Tips From My Kitchen

• I prep everything before I start cooking—this one moves fast once the fish goes in.
• A silicone spatula is perfect for folding in the fish gently without breaking it.
• If I have time, I warm the mango chutney before adding—it helps it melt into the sauce more smoothly.
• I always taste before serving and adjust the lime—sometimes a little more makes all the difference.

Storage and Serving

• Fridge: Keeps for up to 2 days. Store in an airtight container.
• Freezer: Freeze the sauce without fish. Add fresh fish when reheating.
• Reheat: Gently in a pan. Add a splash of water or coconut milk to loosen if needed.
• Serve with: Basmati rice, poppadums, or naan. Add a spoonful of yoghurt or raita if you like it milder.

FREQUENTLY ASKED QUESTIONS

Can I use frozen fish?
Yes, just make sure it’s fully defrosted and patted dry before cooking.

Is it very spicy?
Not really. The chillies add warmth, not fire. Use one chilli for a milder version.

Can I make it ahead?
The sauce can be made ahead. Add the fish just before serving for the best texture.

What if I don’t have monkfish?
Try firm white fish like haddock, pollock, or even sea bass. Just avoid delicate fillets that will fall apart.

Can I skip the flour?
You can, but the sauce may split slightly. If you’re skipping it, keep the heat low and stir gently.

Try More Recipes:

• Mary Berry Thai Chicken Curry
• Mary Berry Cauliflower And Sweet Potato Curry
• Mary Berry Fish Curry With Coconut Milk
• Mary Berry Thai Chicken and Vegetable Curry