Cilantro-Flavored Monkfish Curry

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

The appeal of this curry is that it tastes as good hot served over grains as it does at room temperature along with a vegetable salad.

Serve with a basic grain dish like quinoa, cracked wheat, millet, or rice or as a fish sauce over pasta.


  • 2 onions
  • 2 cloves garlic
  • 1 piece (½


  1. Finely chop the onions; mince the garlic; peel and mince the ginger. Quarter the tomatoes, scoop out the seeds with a spoon, and chop the pulp. Cut the monkfish into 1-inch pieces or remove the tough, rubbery appendage from the side of each scallop. Rinse and mince the cilantro.
  2. Heat the olive oil in a large skillet over medium heat. Add the onions and sauté, s