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Monkfish and aubergine gochujang curry

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Adjust Servings:
1 tbsp vegetable oil
1 aubergine, cut into chunks
1 banana shallot, finely chopped
2 garlic cloves, crushed
2cm piece fresh root ginger, peeled and grated
2 tbsp gochujang chilli paste
300ml coconut milk drink
1 tsp dark soy sauce (reduced salt)
1/2 tsp tamarind paste
1/2 tsp palm sugar
250g monkfish tail, cut into chunks
1 tsp cornflour
1/2 tsp toasted sesame oil
Lime juice, to taste
Fresh coriander leaves, finely chopped, to garnish
1 tsp white sesame seeds
1/2 red or green chilli, finely sliced

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Monkfish and aubergine gochujang curry

Monkfish is often described as a poor man's lobster, but it tastes incredible and stands up brilliantly against this sweet and sour curry sauce, made using gochujang and tamarind paste. Monkfish can be expensive so I've bulked the dish out with aubergine to make it go further.

  • Spicy
  • 30 Mins
  • Serves 2
  • Medium




  1. Heat half the oil in a large frying pan and stir-fry the aubergine, in batches, over a medium-high heat for 6-8 minutes until browned and tender. Remove and set aside.

  2. Add the remaining oil to the pan and toss in the shallots. Sauté gently for 5 minutes or until soft and translucent.

  3. Stir in the garlic, ginger and gochujang chilli paste and cook for 2 minutes more or until fragrant, adding a splash of water if it starts to catch.

  4. Pour in the coconut milk drink with the dark soy sauce and tamarind paste and bring to the boil. Turn the heat down and add the aubergine back to the pan. Stir in the palm sugar and simmer for 10 minutes or until the sauce is reduced and the aubergine is soft but still firm to bite.

  5. Drop the monkfish chunks into the sauce and cook for 3-4 minutes until cooked through and opaque.

  6. In a small bowl, combine the cornflour with a splash of cold water and mix well. Pour into the pan and stir gently, being careful not break up the monkfish, to thicken the sauce. Remove from the heat.

  7. Stir through the sesame oil and lime juice to taste, then divide the curry between bowls. Garnish with a scattering of fresh coriander, sesame seeds and slices of red chilli, if desired. Serve with wholegrain rice and a side of greens.

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