Recipe: Monkfish Rendang Curry


Although an authentic South East Asian Rendang is quite a dry meaty dish, we've switched our Rendang up a little by using the same flavours but with monkfish and keeping the sauce super creamy. Enjoy :)


  • 4 red onions
  • 1 glug oil
  • 2 tbsp rendang paste
  • 1 stick cinnamon
  • 400 g full fat coconut milk
  • 1 lime
  • 500 g monkfish tail
  • 2 tbsp soft brown sugar
  • 1 small butternut squash
  • 1 handful desiccated coconut
  • 1 handful fresh coriander, chopped
  • 300 g jasmine rice, steamed
cook the red onions

Step 1

Cook The Red Onions

Peel and slice the red onions into slices. Fry the onion in a large deep pan with the oil for a few minutes.

pour in the coconut milk

Step 2

Pour In The Coconut Milk

Add the paste and cinnamon stick and stir for another minute. Pour in the coconut milk and add the lime zest into the pan and simmer with a lid on for 5 minutes.

marinate the fish

Step 3

Marinate The Fish

Skin and remove the membrane from the monkfish and cut into chunks and place into a bowl with the lime juice and brown sugar.

add the butternut squash

Step 4

Add The Butternut Squash

Peel and cut the butternut squash into small chunks and add to the curry with the desiccated coconut to simmer for 20 minutes until the butternut is softened but not mushy.

chuck in the fish

Step 5

Chuck In The Fish

Add the limey fish and simmer gently for a further 5 minutes to just cook the fish without it breaking up.

finish and serve!

Step 6

Finish And Serve!

Sprinkle the curry with coriander and serve with steamed rice. Serves 4

Hungry for more? Try one of these!