South Indian Style Monkfish and Lentil Curry

Versatile recipe that allows you to use up any vegetables. I zinged the sauce up and split it in half (to be frozen) before adding vegetables (I did not have any fish) and serving it with home made cajun chicken wings

easy to make, super flavourful! Love it!

Superb flavours / easy to do. Felt like having a meal out !

Great as it is

Thoroughly enjoyed this curry. Based on reviews I added more lentils and was generous with the spices, the end result was a delicious thick curry with a lovely kick of heat. Not difficult to make, generous portions, will definitely be doing it again.

Excellent! I used cod instead of monkfish, and substituted cayenne pepper for chilies. Couldn't find desiccated coconut, but tasted so good anyway!

Really a very good recipe. Instantly made it into my rotational repertoire. It takes longer to cook lentils than 20 minutes unless soaked overnight. I cut back on the spices and missed out the chilli. It makes more of a soup than a stew but is really delicious. I did use monkfish but it’s twice as expensive as cod, so I’ll use cod next time. The second night, when we had the second half, it tasted even better as the flavour had mellowed.

Very delicious with a really nice spicy kick. We will be cooking this regularly for sure

used firm tofu in place of monkfish for vegan dish-
totally delicious when served with broccoli

Yes.

Just love this recipe and made it several times for friends too - covers you on taste, satiety and not needing rice or another carb and is so adaptable 💜

Delicious! Used haddock as couldn’t get monkfish but still tasted great. Definitely one to repeat.

This is great! I even substituted a lot in it and it turned out wonderful. If you have some nice balsamic vinaigrette, it actually is so good on top.

Would be great if there were some recipes that had vegan or at least vegetarian alternatives. I am pretty good at swapping out ingredients as I have been a vegan (for medical health reasons) for over 10years now - but if someone was new to swapping for vegan it might be nice to have some more vegan alternative in the recipies already provided.
Otherwise very nice. Love the flavour combinations.

Delicious! I used coconut powder as I didn’t have coconut milk. Coconut milk would have been better. I used grouper - which is high in protein and low calories. Yumm!

Delicious. So full of flavour and just enough spice so the taste of the fish came through. Can’t wait to try this with friends.

This was absolutely delicious!!!! My sweetheart also loved it. I couldn't find monkfish, so I used jumbo prawns, which I cooked at the end for just 4 minutes. I doubled the salt, then added a little more, which make the flavors really stand out. Great recipe!!! I'll definitely be making this again.

Delicious dish! The recipe is perfect, although I would add a bit more of Lentils to thicken a bit the sauce

Simpler than it sounds and utterly delicious. I've made it with frozen haddock instead of monkfish and no sugar coconut drink instead of coconut milk and it's always delicious. A great dinner party meal too!

This recipe is absolutely delicious.

Absolutely delicious and now a firm favourite! Followed the recipe exactly except that we couldn't get monkfish so used king prawns instead. 😋

Have tried this a few times, with various types of fish (depending what’s available at our local fish shop), and keep coming back to it - love the flavours!!

Delicious! Swapped fish for chicken thighs, less stock, yellow mustard seeds which I think made it hotter. Prepared as recipe, seared chicken before adding. popped into slow cooker for 4 hours. Spinach & coriander stirred in at the end. Deffo a keeper 😃

So delicious! No fresh toms so used a tin instead and tasted fab! Added a pinch of Kashmiri chilli flakes 🥵 nice. No beans or spinach, had broccoli & peas 🥦 🫛

Less chilli

Absolutely delicious. Very subtle spices that perfectly complement the delicate taste of the fish. Will definitely be cooking again.

This is absolutely delicious! I saw some comments on this recipe about undercooked beans, so I have made this by adding the beans about 5min before the fish and spinach, and they’re cooked fine!

Delicious and flexible recipe, has become a favourite with variations on spice blend and curry paste compositions adding a fun twist.
I agree with other comments - this does need a little less liquid and for me, the cooking time is almost one hour, not 35 minutes. With washing and preparing veggies, this usually takes me about 1.5 hours to make but it is definitely worth the effort.

Needs a little bit less liquid, but delicious and easy to make.

Delicious. I pre-soak the lentils, made it a few times now and will continue to make it in the future! Delicious, Fresh and tasty

Delicious,! Thank you again😀

Made this tonight. I’ve never cooked many curries. We both LOVED this recipe!!! I added a few shrimps as well. This will be a family favourite from now on. Thanks Rupy!!!

5 stars for the taste and how easy it was to make.

8 minutes are not enough time to "boil along" fresh green beans. Mine were raw still. So I fished them out and boiled them separately for 10 minutes and added them back to the curry.

I will definitely do this one again.

Beautiful, subtle flavours with a wee gentle kick from the chilli. I actually used jumbo king prawns (because I already had them in the freezer & are a less expensive option) & kale instead of spinach. But the kale needed much longer to soften up, so I’d use spinach next time. I could not get coconut oil, so used virgin olive oil instead. I served it with a side of chopped tomatoes/red onion/coriander, full fat Greek yogurt & a wholemeal pitta. Goodness knows how many calories were in that lot, but I figured they were all very healthy calories,(apart from maybe the shop-bought pitta). I would definitely make this again, perhaps next time with the monkfish, and definitely spinach rather than kale.

The smell in the kitchen is so good

My first Doctor Kitchen recipe. Absolutely delicious exactly as described. I'm a convert!

Very good! I’m not keen on most fish, and the wonderful flavors in this dominated any potential fishy flavor I may have detected. Will make again.

Loved it!
Few dietary and expense changes:
Used soya milk instead of coconut milk
Extra virgin olive oil instead of coconut oil.
Cooked red lentils as suggested then blended and added to the spice mix.
Made sauce extra thick so added extra liquid

FabUlous. So tasty and I felt I could add a range of extra veg/Protein easily. Thks

I didn’t use fish but tofu and added broccoli instead of green beens as they are not in season!

Really yummy. Family enjoyed it. Easy to cook

Delicious! Used salmon instead of monk fish

Delicious! I doubled up the spices as I normally do, because I like it spicy 🔥🥵

Soo good, made it for a dinner party and everyone was raving :)))

Very tasty and worth the effort

Definitely on repeat. Very tasty. Followed recipe exactly.

This was so flavorful! However, consistency wise, a little less liquid would serve this dish well. My plan for the next time I make this, is to use 1/2 the broth recommended. This should do the trick.

Best curry I’ve cooked - really tasty!

This recipe is absolutely delicious. I made a big batch that was supposed to last me a week, but the pot was empty by day 2. That's how tasty it was. Currently omw to get more ingredients ✨️

Really delicious recipe, one I’ll come back to and add variations.