Mary Berry Spiced Fish with Coconut Recipe

This tender, creamy Mary Berry Spiced fish with coconut Recipe is made with meaty monkfish, warming spices, and rich coconut milk, ready in just 30 minutes. The monkfish simmers gently in the tomato-coconut sauce until it turns opaque and flakes perfectly without falling apart. I love how this dish delivers complex curry flavours without the need for a long list of hard-to-find ingredients.

Why This Classic Works

I find that many fish curries suffer from disintegrated fillets by the time the sauce has developed its flavour, but Mary Berry’s choice of monkfish solves this completely. Monkfish is robust and meaty, holding its shape beautifully even when simmered, acting almost like a lobster tail in texture.

Another reason this version stands out is the sauce balance; instead of being heavy or oily, the combination of tinned tomatoes and a smaller amount of coconut milk creates a lighter, fresher coating. It allows the delicate spices to warm the palate rather than overwhelm the fish, making it a perfect introduction to spiced seafood for hesitant eaters.

Mary Berry Spiced fish with coconut Recipe Ingredients

• 750g (1½ lb) monkfish fillets, skinned
• 30g (1 oz) plain flour
• Salt and black pepper
• 2 tbsp sunflower oil
• 1 onion, finely sliced
• 1 garlic clove, crushed
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp turmeric
• 150ml (¼ pint) canned coconut milk
• 1 x 400g can chopped tomatoes
• 3 tbsp chopped fresh coriander

How To Make Mary Berry Spiced fish with coconut Recipe

1. Prep the fish: Cut the monkfish fillets into large 5cm (2 inch) chunks. Place the flour in a bowl, season generously with salt and black pepper, and toss the fish pieces in the flour until lightly coated, shaking off any excess.
2. Soften the aromatics: Heat the sunflower oil in a large, deep frying pan or sauté pan over medium heat. Add the sliced onion, crushed garlic, ground coriander, cumin, and turmeric, and cook gently for about 3 minutes until the onion starts to soften.
3. Build the sauce: Pour in the coconut milk and the chopped tomatoes, stirring well to combine everything. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes to thicken slightly.
4. Cook the fish: Add the flour-coated monkfish pieces to the pan, cover with a lid, and cook gently for 10 minutes. Stir occasionally to ensure even cooking until the fish is opaque and flakes easily.
5. Finish and serve: Stir in the chopped fresh coriander and taste for seasoning before serving hot.

Recipe Tips

• Don’t skip the flour: Dusting the monkfish in flour not only helps it brown slightly but also thickens the sauce as it cooks, giving you a velvety consistency without needing cornflour.
• Check the coconut milk: Shake the tin of coconut milk well before opening, as the cream often separates from the water. You want the full richness for this sauce.
• Cut uniform pieces: Monkfish can be thick at one end and thin at the tail; try to cut your chunks into similar sizes so they all finish cooking at the same time.
• Resting time: If you have time, let the curry sit for 5 minutes off the heat before serving; this allows the flavours to meld and the sauce to settle.

What To Serve With Spiced Fish

Since this dish has a rich tomato and coconut sauce, it pairs beautifully with fluffly basmati rice to soak up the liquid. A warm naan bread or chapati is also excellent for scooping up the tender chunks of fish. For a lighter option, steamed green beans or tenderstem broccoli add a nice crunch and colour contrast to the warm orange sauce.

How To Store

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the hob over low heat, adding a splash of water if the sauce has thickened too much. Freezing is possible, but the texture of the fish may become slightly tougher upon thawing.

FAQs

Can I use a different fish?
Yes, firm white fish like cod loin or haddock works, but cut them into larger chunks and handle them very gently as they flake more easily than monkfish.

Is this dish spicy?
Not particularly; it is aromatic and warming due to the cumin and coriander, but it lacks the heat of chilli powder, making it family-friendly.

Can I use low-fat coconut milk?
You can, but the sauce will be thinner and less creamy. If you use low-fat, you might need to simmer the sauce a few minutes longer to reduce it.

Do I need to skin the monkfish?
Yes, monkfish has a tough membrane that shrinks during cooking and becomes chewy, so ensure it is completely removed before chopping.

Nutrition

• Calories: 335 kcal
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 60mg
• Sodium: 350mg
• Total Carbohydrate: 14g
• Protein: 32g