Thai Monkfish Curry

Preparation info
  • Serves


    • Difficulty


Appears in
The Seafood Shack: Food & Tales from Ullapool

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

This is one of our favourite curries to make both in the Shack and at home. Monkfish is a great fish to use in curries as it is meaty and holds its own in the strong flavours.


  • 500 g monkfish fillets
  • 2 tbsp vegetable or rapeseed oil


Cut the monkfish into 4 cm chunks and set aside for now. Put your pan on a medium heat, and add the oil, red and white onions, chilli, garlic, ginger and peppers. Sweat everything down until your onions are caramelised - we normally do this for at least ten minutes. When everything is very soft and sweet, stir in your red curry paste, tomato purée, cayenne pepper, cumin, smoked paprika and the