Mango Glazed Monkfish

Mango Glazed Monkfish

with Cavolo Nero and a Mint, Coriander and Yogurt Sauce

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We love a good Mango Glazed Monkfish and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Preparation Time50 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 pot(s)

Ground Turmeric

1 pot(s)

Mustard Seeds

1 unit(s)


½ piece


1 unit(s)

Garlic Clove

1 bunch(es)


1 bag(s)


½ unit(s)


75 grams

Natural Yoghurt


1 pot(s)

North Indian Style Curry Powder

1 pack(s)

Cavolo Nero

200 grams

Monkfish Medallions

1 pot(s)

Mango Chutney 40g

Not included in your delivery

1 tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)1648 kJ
Energy (kcal)394 kcal
Fat4.0 g
of which saturates1.0 g
Carbohydrate64 g
of which sugars20.0 g
Protein28 g
Salt0.55 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Pour a good glug of oil onto a baking tray and pop in your oven. Bring a large saucepan of water to the boil on high heat with 0.5 tsp salt. Peel the potatoes, chop into 4cm chunks. Simmer them in the boiling water until the edges have softened when you poke them with a knife, 7-8 mins.


Drain in a colander, pop back into the pan, sprinkle on half the turmeric and half the mustard seeds. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season with salt. Roast on the top shelf of your oven until golden, 25-30 mins, turning halfway.


Meanwhile, halve, peel and thinly slice the onion. Peel and grate the ginger. Peel and grate the garlic (or use a garlic press). Pick the mint leaves from their stalks (discard the stalks). Roughly chop the coriander (stalks and all). Halve the lemon. Pop the yoghurt (see ingredients for amounts) into a food processor with the coriander, mint leaves, half the ginger, sugar (see ingredients for amounts) and a squeeze of lemon juice and blitz to a smooth sauce. Season with salt and pepper. TIP: If you don't have a food processor, finely chop the herbs then mix them with the yoghurt, ginger, sugar and lemon juice. Set aside.


Heat a drizzle of oil in a frying pan on medium heat. Once hot, add the onion. Cook, stirring, until soft and slightly browned, 6-8 mins. Add the garlic, remaining ginger, half the curry powder, remaining turmeric and mustard seeds. Cook, stirring, for 1 minute. Stir in the cavolo nero and cook, stirring frequently, for 2-3 mins. Add a splash of water and cover with a lid (or some foil). Cook until tender, 4-5 mins, then remove from the heat, cover and keep warm.


Pop the monkfish medallions into a medium mixing bowl with the remaining curry powder and a drizzle of oil. Season with salt and pepper, mix well to coat. Heat a drizzle of oil in a frying pan on high heat. When hot, add the monkfish pieces. Cook them until browned and cooked through, 3 mins each side, adjust the heat if necessary. IMPORTANT: The monkfish is cooked when opaque in the centre. When cooked, transfer to a plate and keep warm but don't wash up the pan!


Reheat the cavolo nero if you need to. Add the mango chutney to the monkfish pan with a splash of water over low to medium heat and simmer for 30 seconds until sticky but with a pourable consistency. Divide the roast potatoes, cavolo nero and monkfish between plates, spoon the mango glaze over the monkfish and serve with the herby yoghurt sauce. Enjoy!