Fish Curry with Okra

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  • Level: Easy
  • Total: 1 hr
  • Active: 50 min
  • Yield: 4 to 6 servings
Monkfish, known as “the poor man’s lobster” because it has a similar taste and texture to lobster, is known for its inexpensive white, meaty flesh and a slightly sweet, mild taste. Indian essentials like Kashmiri chili, mustard seeds, turmeric and coriander transform this fish into a rich, mouthwatering curry you’ll want to make over and over again.



  1. Heat the vegetable oil in a large Dutch oven over medium-high heat. Stir in the mustard seeds and toast until they pop, 10 seconds.
  2. Add the onions, season with 1/2 teaspoon salt and cook, stirring, until soft and browned, 8 to 10 minutes. Add the ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the coconut, coriander, chili powder and turmeric; cook, stirring and scraping the pan, until toasted, about 30 seconds.
  3. Add the tomatoes to the pot. Cook, stirring, until they break down, 4 to 5 minutes. Season the monkfish with salt and pepper. Add the fish and okra to the pot, stir in 1 1/4 cups water and bring to a simmer over medium-low heat. Cover and simmer until the fish is cooked through and the curry has thickened, 13 to 15 minutes; season with salt. Serve with rice and top with cilantro.

Cook’s Note

The longer the onions cook and slowly caramelize, the richer the curry. Don’t rush this step!