Goan Monkfish Curry Recipe

Marinate the monkfish

Pat the monkfish chunks dry. In a bowl combine 1 tsp salt, 1 tsp turmeric powder and 2 tbs lime juice. Toss the fish in the mixture to coat evenly. Set aside to marinate 15–20 minutes while you prepare the spice paste.

Prep

Seed the lindi peppers (wear gloves if needed) and break into pieces. Peel and roughly chop shallots, garlic and ginger. Wash and roughly chop dill fronds and coriander leaves. Chop the tomato and thinly slice the onion.

Soak the lindi peppers in 3–4 tbs warm water for 10 minutes to soften. Transfer the soaked peppers (with soaking liquid) to a small blender. Add 1/4 cup dill fronds, 1/4 cup coriander leaves, shallots, garlic, ginger, 1 tsp coconut vinegar, 1 tsp tamarind paste, 3 tbs thin coconut milk, and 1/2 tsp salt. Blitz to a smooth paste, adding a little extra water (1–2 tbs) if necessary to achieve a coarse-smooth consistency. Taste and adjust salt or tamarind for brightness.

Reserve about 1 tablespoon of this paste for finishing (optional) and set the rest aside until needed.

Heat 3 tbs oil in a deep skillet or heavy saucepan over medium heat. When hot, add 1 tsp mustard seeds. When they begin to pop (about 20–30 seconds), add 10 curry leaves and stir briefly until fragrant.

Add the thinly sliced onion and a pinch of salt. Sauté on medium-low heat until the onion is soft and translucent, about 6–8 minutes.

Add the chopped tomato and cook until it breaks down and the oil begins to separate slightly, about 4–5 minutes.

Stir in the prepared lindi-dill spice paste. Cook the paste over medium heat, stirring frequently, for 4–6 minutes until the raw smell disappears and the oil loosens from the sides of the paste.

Pour in 400 ml full-fat coconut milk and 200 ml water (adjust water for desired consistency). Stir to combine and bring to a gentle simmer.

Season the curry with 1 tsp salt and 1/2 tsp sugar (optional) to balance acidity. Simmer the sauce on low for 6–8 minutes to let flavors meld.

Gently add the marinated monkfish chunks to the simmering curry in a single layer. Spoon sauce over the pieces to submerge partially. Maintain a gentle simmer — do not boil vigorously, as monkfish can become tough.

Cook for 6–8 minutes, turning pieces once halfway through, until the fish is opaque and just firm to the touch. Cooking time will depend on chunk size; aim for an internal temperature of about 60–62°C (140–144°F) if using a thermometer.

Taste and adjust seasoning. Stir in 2 tbs chopped fresh dill fronds and 2 tbs chopped coriander leaves for a bright, herbal finish. If you reserved 1 tbs of paste, stir it in now for extra punch.

Turn off the heat and let the curry rest for 3–5 minutes to allow flavors to settle.

Serve the Goan monkfish curry hot with steamed rice, Goan poi, or crusty bread. Garnish with extra dill and coriander and serve lime wedges alongside to squeeze over the fish.

Leftovers: refrigerate in an airtight container for up to 2 days. Reheat gently over low heat; add a splash of water or coconut milk if the sauce has thickened.