Tanzanian Monkfish and Salmon Curry


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Love a Good Fish Curry

Over the past year, we have started to eat a lot more fish. I’ve always enjoyed fish but if I am honest I can find it a little bland. Seasoning it well or add some flavouring really helps, but I also really enjoy it in a curry. 

This curry recipe was one I came across on the Great British Chefs website, and I used it as a base to cook this on the Kadai fire bowl.

Preparation and Cook

So I lit the fire bowl pretty early. I have not done a huge number of cooks on the fire bowl so am still getting to grips with it. From everything I have read, the best way to cook is over the embers and that was the aim for this cook. I did place the wood to one side, so as it broke down I had 2 zones to cook on. 

Once I had a good layer of embers I started the cook. This cook gradually adds the different ingredients and spices to build up the flavours with the last ingredient to go in being the fish. What I decided to do with the Monkfish was quickly grill it directly to give it a little char before placing it into the curry sauce. Next time I would also be tempted to marinate it in a little turmeric before grilling and adding to the sauce. 

The whole cook was done in my 11″ Alex Pole Steel Skillet. Really good for this type of cook but a cast-iron skillet or dutch oven would work equally well.

The Verdict

I loved this curry. I was a little dubious about using Salmon in a curry but it worked really well. This had a lovely flavour, and you could taste the coconut. It had a nice level of spiciness – definitely not too hot but if you like your curries a little spicier you could add some more chilli powder.

My wife also commented a number of times how good it was, so this will be one curry dish that makes a return.

It was also fantastic cooking on the fire bowl. There is something quite primal about it but it is also incredibly enjoyable.

Tanzanian Monkfish and Salmon Curry

A tasty fish curry with the Monkfish and Salmon being the stars of the show. Not too spicy with a subtle coconut flavour.
Servings 2 people
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes


  • Kadai Fire Bowl
  • 11" Alex Pole Steel Skillet
  • Kiln Dried Wood


  • 250 g Salmon (diced)
  • 250 g Monkfish
  • 1 Onion
  • 2 tbsp Curry Powder
  • ½ tsp Kashmiri Mirch
  • 1 tsp Turmeric
  • ½ tsp Ground Coriander
  • ½ tsp Cumin
  • 2 tbsp Ginger Paste
  • 2 Garlic Cloves (crushed)
  • 4 Plum Tomatoes (on the vine – chopped)
  • 400 ml Coconut Milk
  • 1 tbsp Taramind Paste
  • 2 tbsp Ghee


  • Start by placing your skillet directly over the embers. Add the Ghee to the skillet and then add the Onion and saute for a few minutes.
  • Add the Curry Powder, Kashmiri Mirch, Tumeric, Coriander and Cumin and mix well. Saute for around 7-8 minutes. Depending on the heat you may need to move the skillet to the indirect side of your fire bowl. You just need to keep an eye on the heat.
    Cooking over Embers
  • Next, add the ginger and garlic ad cook for another 2-3 minutes before adding the chopped tomatoes and stirring really well.
  • After 5 minutes add the coconut milk and cook for 30 minutes, reducing the liquid. Keep an eye on how the mixture. I had to keep moving it between the direct and indirect area.
  • Add the Taramind Paste and stir well. At the same time add the Monkfish to the grill and cook direct turning frequently so it doesn't stick. After 5 minutes, remove the Monkfish and dice and add to the liquid. At the same time add the diced salmon and cook for around 10 minutes, stirring frequently.
    Monkfish Cooking
  • Remove from the heat and serve with rice and naan bread.
    Cooked Tasmanian Curry
Course: Main Course
Cuisine: Seafood
Keyword: Curry, Fire bowl, Kadai, Monkfish, Salmon

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