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Indonesian Fish Curry Serves 4

  • Ingredients:

  • 680g (1lb 8oz) monkfish fillet, defrosted, skinned and cut into 1inch cubes
  • 115g (4oz) block creamed coconut
  • 1 15ml spoon (1 tbsp) sunflower oil
  • 1 onion, thinly sliced
  • 1 clove garlic, crushed
  • 15g (half an oz) green chillies, deseeded and finely chopped
  • 2 5ml spoon (2 teasp) ground cumin
  • 2 5ml spoon (2 teasp) turmeric
  • 1 5ml spoon (1 teasp) ground coriander
  • pinch of ground nutmeg
  • salt and freshly milled black pepper
  • juice of 1 lime
  • 55g (2oz) peanuts


  1. Microwave Power: 800 Watt
  2. Dissolve the creamed coconut in 150ml (5fl oz) of boiling water.
  3. Place the oil, onion, garlic and chilli into a suitable container.  Cover and cook on HIGH for 2 minutes, stirring once during cooking.
  4. Add the spices, seasoning, lime juice and fish.  Cover and cook on HIGH for 2-3 minutes.
  5. Add the coconut, cover and cook on HIGH for 1-2 minutes.
  6. Leave to stand for 2 minutes.  Sprinkle with peanuts before serving with boiled rice and naan bread.

41g Protein; 31g Fat; 8g Carbohydrate; 1g Fibre.

Recipe kindly donated by The Seafish Industry