Spiced Roast Monkfish Curry

A creamy curry packed full of flavour. Top with meaty monkfish.

Seafood fans will love our delicious curry recipe of roasted monkfish served on a spicy yet creamy bed of spinach and lentils. Using FAGE Total Yoghurt creates a really smooth sauce.


Serves 2
200g FAGE Total
1 tsp cumin seeds
1 tsp Garam Masala powder or curry powder
¾ tsp turmeric powder
1 onion, chopped
2 cloves garlic, chopped
3 green chillies deseeded, chopped
25ml vegetable oil
2 tsp tomatoes puréed or tomato paste
1 tin green lentils ‘drained’
400g baby spinach leaves
½ bunch fresh coriander, chopped
2x200g monkfish tail ‘on the bone if available
Salt to taste

Serves 2
  1. In a large pan, fry off the cumin seeds, ½ tsp curry powder, turmeric, onion, garlic and chilli’s in the vegetable oil.
  2. Add the tomato paste and the tin of lentils and cook for a further 5 minutes.
  3. Add the FAGE Total, cook for another 5 minutes, and then add the spinach and chopped coriander to wilt down.
  4. Roll the monkfish in ½ a teaspoon of curry powder then pan fry until cooked.
  5. Serve the monkfish on top of the spinach and lentil mix.

Looking for more ideas? Why not try our Slow Cooked Chicken Curry