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Thai style monkfish curry with fragrant pistachio and coconut rice

Thai style monkfish curry
Image | Mike Searle © Copyright | Cornwall Good Seafood Guide

Recipe by

Ken Symons Private Chef

My passion for great Cornish produce has never wavered, championing local artisan producers at every opportunity. I simply love food - cooking, eating and growing. With forty years experience within the restaurant and banquet industry and a wealth of awards behind me, including best westcountry chef and restaurant of the year. 
I now cook privately from 2 to 2000, have knife will travel, from design to execution - in my eyes, consistency is key.

Ken Symons (@kellylhagowl) • Instagram photos and videos

kensymons@privatechef (@kensymonspriva1) / Twitter



Ken Symons



To serve 4 people;
650g monkfish (double skinned, cut into large pieces)
1 table spoon vegetable oil
1 onion, cut into wedges 
1 red onion, cut into wedges 
Small green chili, seeded and chopped
1 clove garlic, crushed
4 kaffir lime leaves, deveined and finely chopped 
1 small cauliflower cut into florets
225g sweet potato, cut into chunky dice
1 pkt baby sweet corn, cut in half lengthwise 
1 pkt bok choi, cut into quarters lengthwise 
200ml coconut milk
200ml vegan vegetable stock 
1/2 tsp harissa, or more if you like a hot curry.
Thai fragrant rice
25g coriander, roughly chopped 
2tbsp desiccated coconut 
2tbsp green pistachio nuts, roughly chopped.



Quick, simple and aromatic, this Thai inspired monkfish curry with coconut milk is one of Cornish Chef, Ken Symons, favorite ways to enjoy sustainable Cornish monkfish. It is packed with flavours and textures, with meaty monkfish chunks and fresh seasonal vegetables. It uses harissa to get the heat and spices into the dish. It takes minutes to cook and is guaranteed to please! Monkfish works particularly well in a curry as its texture is firm and chunks hold together well.  Monkfish stocks are very healthy in Cornish waters making it an extremely sustainable choice.

Prep and cooking time approximately 20 minutes to cook 
Ask you fishmonger to double skin your monkfish and to dice it up into cubes
Heat the oil in a large saucepan and fry the monkfish pieces for thirty or fourty seconds on a high heat to relax and seal the fish and release some juice, (note you are not cooking it right through at this point!). Then remove your seared monkfish and and place and the juice to one side, fry the onion wedges, chili, garlic and kaffir lime leaves for 1-2 minutes, stirring occasionally.
Add the potatoes and cauliflower and cook for a further 5 minutes.
Stir in the coconut milk, stock and harissa, reduce the heat and cook until the potatoes are tender, add the monkfish, baby sweet corn and bok choi, cook for a further 2 minutes.
Cook the rice to the packets instructions.
In a dry fry pan add the desiccated coconut and stir until golden, add the chopped pistachio nuts and cooked rice gently mix together, place into 4 individual serving bowls and sprinkle with coriander.
Serve with your curry, enjoy.

Ken Symons 2020

Monkfish, white

Beam Trawling

Cornwall areas VIIe- h

Caught using heavy beam trawl nets that are dragged over the seabed.

Gill Netting

Cornwall areas VIIe- h

Caught using monofilament tangle nets set on the seabed.

Demersal Trawl

Cornwall areas VIIe- h

A large trawl held open by paravane trawl doors, the open net is then pulled along in contact with the seabed.

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