Waitrose and Partners
Sri Lankan monkfish curry

Sri Lankan-inspired monkfish curry

Angela Hartnett cooked this Waitrose recipe for Nick Grimshaw and guest James May on episode 5 of Dish, the Waitrose podcast. It was served with a gin & tonic to drink. 

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

4.5 out of 5 stars(8) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins
  • Plusmarinating

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • tsp ground turmeric
  • 2 limes, zest and juice
  • 600g monkfish fillets , cut into chunks
  • 2 tbsp sunflower oil
  • 2 onions, finely sliced
  • 20 curry leaves (fresh or dried)
  • 30g fresh root ginger, finely chopped
  • 2 Thai green chillies, finely sliced
  • 2 garlic cloves, finely sliced
  • ½ x 25g pack fresh coriander, stalks and leaves separated, stalks finely chopped
  • 3 cardamom pods, bashed
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • 300g No.1 Red Choice Tomatoes, roughly chopped
  • 2 tsp tamarind paste
  • 400ml can coconut milk
  • Steamed basmati rice, to serve


  1. Put 1 tsp turmeric, the lime zest and juice and a large pinch of salt in a bowl with the monkfish. Coat well, then put in the fridge for 1-2 hours to marinate.

  2. Heat the oil in a large pan over a medium-high heat and add the onions, curry leaves, ginger, chillies and garlic with a pinch of salt. Cook, stirring, for about 10 minutes until the onion has softened and slightly coloured.

  3. Add the coriander stalks, cardamom pods, mustard seeds, cumin seeds, fenugreek seeds and remaining ½ tsp turmeric to the pan; fry for 1-2 minutes, until smelling fragrant. Stir in the chopped tomatoes, tamarind paste and coconut milk; season, then bring to the boil. Reduce the heat and simmer for 10 minutes, uncovered, stirring now and then. Add the monkfish and marinade to the sauce and simmer over a low heat for 4-8 minutes, until the fish is cooked through and opaque. Remove the cardamom pods. Divide the steamed basmati rice between bowls, then top with the curry and scatter over the coriander leaves.

And to drink...

Perfect with fruity and floral Villa Antinori Bianco Toscana


Typical values per serving when made using specific products in recipe


2,636kJ/ 628kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (4.5/5)

4.5 out of 5 stars8 ratings

5 Stars


4 Stars


3 Stars


2 Stars


1 Stars