Malaysian Monkfish

Malaysian Monkfish
Fishboxer Arlene Addison from Portsoy

What could be a more delicious way to prepare your fresh monkfish than in this incredible Malaysian inspired curry? Give it a try!


  • 2 X 120g monkfish fillets
  • 2 tbsp vegetable oil
  • 1 medium onion (chopped)
  • 2 garlic cloves (crushed)
  • 1-inch root ginger (crushed)
  • 2 dried/fresh red chillies (chopped) 
  • 1 level tablespoon ground coriander
  • 2 level teaspoons ground turmeric
  • Pinch of salt
  • 100g of creamed coconut (crumbled)
  • 1/2 pint of boiling water
  • 1 lemon (cut into wedges)
  • Fresh coriander to garnish


  1. Heat the oil in a pan over a medium heat.
  2. Add the onion, garlic and ginger, chillies, spices and salt.
  3. Add the monkfish.
  4. Crumble in the coconut then gradually add water.
  5. Give a good stir.
  6. Simmer and stir occasionally.
  7. Serve with fresh coriander and lemon wedges.