Goan Pineapple and Monkfish Curry

Tickle the tastebuds with this glorious Goan-style curry of monkfish, piquant spices and sweet pineapple from Janet Brinkworth
By Janet Brinkworth
Goan Pineapple and Monkfish Curry
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 1/2 tsp ground cumin
  • 2 tsp mild chilli powder
  • 2 small dried chillies, crumbled
  • 50 ml water
  • 2 tbsp vegetable oil
  • 4 cm piece ginger, finely sliced
  • 4 cloves garlic, finely sliced
  • 2 red peppers, sliced
  • 1 small pineapple, peeled, cored, cut into 2cm cubes
  • 500 g monkfish, cut into 2cm cubes
  • 300 ml coconut milk
  • 1 lime, juice only
  • small bunch coriander, roughly chopped


1. Place the salt, turmeric, cumin, chilli powder and crumbled chillies in a small bowl, and add the water. Mix to a slack paste.

2. Heat a large frying pan until hot and add the vegetable oil.

3. Stir in the ginger, garlic and red peppers, and stir-fry for 5 minutes - until the peppers have softened and just begun to colour.

4. Add the pineapple, and cook for a further minute.

5. Spoon in the spice mix and continue frying for 1 more minute.

6. Add the monkfish and pour in the coconut milk and bring to the boil. Reduce the heat and simmer for 5 minutes until the monkfish is cooked through.

7. Stir in the lime juice and serve straight away, scattered with coriander leaves.

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