This easy fish curry is packed with fragrant spices and creamy coconut milk. A mix of monkfish and cod gives a perfect balance of textures—monkfish holds its shape, while cod is softer and delicate. Serve it with basmati rice and crispy poppadums for a delicious meal.

Ingredients Needed:

2 fresh, medium-hot green chillies
2 tbsp sunflower oil
1 onion, halved lengthways and thinly sliced
3 garlic cloves, finely chopped
2 tsp finely chopped fresh root ginger
1½ tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
¼ tsp turmeric
1 tsp black mustard seeds
2 tsp plain flour
400ml can of coconut milk
150ml (5fl oz) vegetable stock
2 tsp mango chutney
2 tbsp lime juice
Salt and freshly ground black pepper
400g (14oz) monkfish
300g (10oz) skinned cod loin
115g (4oz) fine green beans, stem ends trimmed
2 tbsp roughly chopped fresh coriander, to garnish

How To Make Fish Curry with Coconut Milk

Prepare the chillies: Deseed and finely shred the chillies. Be careful not to touch your eyes and wash your hands after handling them.
Cook the onions and spices: Heat the oil in a large, deep frying pan over medium-high heat. Add the onions and fry for 5–6 minutes until they start to brown. Lower the heat if they brown too quickly. Stir in the garlic, ginger, and half of the shredded chillies. Fry for another 2 minutes.
Add the spices and flour: Reduce the heat slightly and stir in the garam masala, ground coriander, cumin, turmeric, and mustard seeds. Fry for 1 minute, then sprinkle in the flour and stir for another minute.
Make the sauce: Pour in the coconut milk, followed by the vegetable stock. Bring to the boil while stirring, then let it bubble for a couple of minutes until slightly thickened. Reduce the heat and stir in the mango chutney and lime juice. Season with salt and black pepper.
Prepare the fish and beans: Remove the membrane from the monkfish and cut both the monkfish and cod into 5cm (2in) cubes. In a separate pan, boil salted water and cook the green beans for 4–5 minutes until tender. Drain and rinse under cold water to keep their colour.
Cook the fish: Add the monkfish and cod to the curry sauce. Cover and simmer gently for 4–5 minutes until the fish is just cooked. Gently stir in the green beans and remove from the heat.
Garnish and serve: Scatter over the chopped coriander and the remaining shredded chillies. Serve hot with basmati rice and poppadums.

Recipe Tips

Cooking the spices: Frying the spices before adding liquid helps bring out their flavours. Stir constantly and keep the heat moderate to prevent burning.
Using flour in the sauce: A small amount of flour helps stabilise the sauce and prevents separation, but don’t add too much or it may become too thick.
Preparing the fish: Large fish cubes hold their shape better during cooking. If cut too small, the cod may break apart in the sauce.
Handling chillies: Removing the seeds reduces heat while keeping the flavour. Wear gloves if you have sensitive skin.

How To Store & Reheat Leftovers

Storing in the fridge: Allow the curry to cool completely, then transfer it to an airtight container. Store in the fridge for up to 2 days.

Freezing: Place the cooled curry in a freezer-safe container and freeze for up to 2 months. Defrost in the fridge overnight before reheating.

Reheating: Warm gently in a pan over low heat, stirring occasionally. If the sauce thickens too much, add a splash of water or coconut milk to loosen it.

Try More Curry Recipes:

Mary Berry Fish Curry With Coconut Milk

Course: DinnerCuisine: Indian-InspiredDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

380

kcal

Ingredients

2 fresh, medium-hot green chillies
2 tbsp sunflower oil
1 onion, halved lengthways and thinly sliced
3 garlic cloves, finely chopped
2 tsp finely chopped fresh root ginger
1½ tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
¼ tsp turmeric
1 tsp black mustard seeds
2 tsp plain flour
400ml can of coconut milk
150ml (5fl oz) vegetable stock
2 tsp mango chutney
2 tbsp lime juice
Salt and freshly ground black pepper
400g (14oz) monkfish
300g (10oz) skinned cod loin
115g (4oz) fine green beans, stem ends trimmed
2 tbsp roughly chopped fresh coriander, to garnish

Directions

Prepare the chillies: Deseed and finely shred the chillies. Be careful not to touch your eyes and wash your hands after handling them.
Cook the onions and spices: Heat the oil in a large, deep frying pan over medium-high heat. Add the onions and fry for 5–6 minutes until they start to brown. Lower the heat if they brown too quickly. Stir in the garlic, ginger, and half of the shredded chillies. Fry for another 2 minutes.
Add the spices and flour: Reduce the heat slightly and stir in the garam masala, ground coriander, cumin, turmeric, and mustard seeds. Fry for 1 minute, then sprinkle in the flour and stir for another minute.
Make the sauce: Pour in the coconut milk, followed by the vegetable stock. Bring to the boil while stirring, then let it bubble for a couple of minutes until slightly thickened. Reduce the heat and stir in the mango chutney and lime juice. Season with salt and black pepper.
Prepare the fish and beans: Remove the membrane from the monkfish and cut both the monkfish and cod into 5cm (2in) cubes. In a separate pan, boil salted water and cook the green beans for 4–5 minutes until tender. Drain and rinse under cold water to keep their colour.
Cook the fish: Add the monkfish and cod to the curry sauce. Cover and simmer gently for 4–5 minutes until the fish is just cooked. Gently stir in the green beans and remove from the heat.
Garnish and serve: Scatter over the chopped coriander and the remaining shredded chillies. Serve hot with basmati rice and poppadums.

Notes

Cooking the spices: Frying the spices before adding liquid helps bring out their flavours. Stir constantly and keep the heat moderate to prevent burning.
Using flour in the sauce: A small amount of flour helps stabilise the sauce and prevents separation, but don’t add too much or it may become too thick.
Preparing the fish: Large fish cubes hold their shape better during cooking. If cut too small, the cod may break apart in the sauce.
Handling chillies: Removing the seeds reduces heat while keeping the flavour. Wear gloves if you have sensitive skin.