Reviews
Add Rating & Review
Back to Slow-Cooker Indian-Style Fish Curry
All Reviews for Slow-Cooker Indian-Style Fish Curry
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Slow-Cooker Indian-Style Fish Curry
Credit:
Stephen Kent Johnson
Recipe Summary
Yield: Serves 4 to 6
Ingredients
Ingredient Checklist
1/2 cup flaked unsweetened coconut
2 serrano chiles, sliced (ribs and seeds removed for less heat, if desired)
1 teaspoon whole coriander seeds
1/2 onion, coarsely chopped
1 inch fresh turmeric, peeled and coarsely chopped
1 inch fresh ginger, peeled and coarsely chopped
2 cloves garlic, thinly sliced
2 tablespoons tamarind paste
1 teaspoon ground cumin
1/4 teaspoon fenugreek seeds
1 tablespoon mild curry powder
Kosher salt
2 cans (13.5 ounces each) unsweetened coconut milk
2 pounds firm white-fish fillets, such as cod or halibut, cut into 2-to-3-inch pieces
Fresh cilantro, for serving
Gallery
Slow-Cooker Indian-Style Fish Curry
Credit:
Stephen Kent Johnson
Recipe Summary
Yield: Serves 4 to 6
Gallery
Slow-Cooker Indian-Style Fish Curry
Credit:
Stephen Kent Johnson
Slow-Cooker Indian-Style Fish Curry
Credit:
Stephen Kent Johnson
Slow-Cooker Indian-Style Fish Curry
Recipe Summary
Yield: Serves 4 to 6
Recipe Summary
Yield: Serves 4 to 6
Yield: Serves 4 to 6
Serves 4 to 6
Ingredients
Ingredients
- 1/2 cup flaked unsweetened coconut
- 2 serrano chiles, sliced (ribs and seeds removed for less heat, if desired)
- 1 teaspoon whole coriander seeds
- 1/2 onion, coarsely chopped
- 1 inch fresh turmeric, peeled and coarsely chopped
- 1 inch fresh ginger, peeled and coarsely chopped
- 2 cloves garlic, thinly sliced
- 2 tablespoons tamarind paste
- 1 teaspoon ground cumin
- 1/4 teaspoon fenugreek seeds
- 1 tablespoon mild curry powder
- Kosher salt
- 2 cans (13.5 ounces each) unsweetened coconut milk
- 2 pounds firm white-fish fillets, such as cod or halibut, cut into 2-to-3-inch pieces
- Fresh cilantro, for serving
Directions
Preheat a 5-to-6-quart slow cooker. Combine coconut, chiles, coriander seeds, onion, turmeric, ginger, garlic, tamarind, cumin, fenugreek, curry powder, and 1 teaspoon salt in a food processor; puree until a paste forms.
Transfer to a saucepan, add coconut milk, and bring to a boil. Transfer coconut mixture to slow cooker. Cover and cook on high until slightly thickened, 2 hours (or on low 4 hours).
Season fish with salt and add to slow cooker, submerging in curry sauce. Cook on low until fish is flaky but not falling apart, about 20 minutes. Serve, sprinkled with cilantro.
Cook’s Notes
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Slow-Cooker Indian-Style Fish Curry
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Slow-Cooker Indian-Style Fish Curry
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
