Monkfish has become my favorite fish. Its delicate flavor is complemented by the combination of leeks and carefully chosen spices. The amount of curry could be modified to your own taste. This dish could be served over rice, with mashed potatoes, or with fingerling potatoes.


Recipe Summary

10 mins
1 hr 5 mins
1 hr 15 mins
4 4-ounce servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a stock pot over medium heat. Stir in leeks, white wine, lemon juice, cumin, Madras curry powder, turmeric, paprika, coriander, ginger, cayenne, salt, and pepper. Cover pot and reduce heat to medium-low, stirring frequently until all liquid is absorbed, about 30 minutes. Uncover pot, stir in coconut milk, and reduce heat to low; simmer uncovered for 30 minutes.

  • Place monkfish gently into pot; spoon leek mixture over monkfish. Cook and stir gently over low heat until fish flakes easily with a fork, about 5 minutes.

Nutrition Facts

390 calories; protein 19.3g 39% DV; carbohydrates 10.8g 4% DV; fat 29.8g 46% DV; cholesterol 28.3mg 9% DV; sodium 83.3mg 3% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Made this with farm tilapia and served it over white rice. I thought the amount of seasoning looked wimpy but I stuck close to the recipe and was pleased with the light fresh taste. The cooking time seemed excessive so I only simmered about 30-35 minutes total and it was fine. I topped it with pan fried asparagus and fresh parsley but wished I had had cilantro instead. Will definitely make this again. Read More