Slow Cooker Indian Style Fish Curry Food

SLOW-COOKER INDIAN-STYLE FISH CURRY

Slow-Cooker Indian-Style Fish Curry image

The best part about making curry in a slow cooker? No stirring! Give it a couple of hours to thicken and to let the flavors meld, then add your favorite white fish 20 minutes before serving. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Serves 4 to 6

Number Of Ingredients 15

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

Steps:

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.

TRADITIONAL INDIAN FISH CURRY IN A SLOW COOKER

Traditional Indian Fish Curry in a Slow Cooker image

Before prepping the ingredients, turn the slow cooker on to the high setting for 15 minutes, until the insert is warmed through. In a bowl, mix the ingredients

Provided by Parade

Categories Dinner

Number Of Ingredients 22

Ingredients

3 cloves garlic, minced into a paste
1⁄2 tsp ground cloves
1 tsp ground cinnamon
2 tsp ground fennel seeds
2 tsp ground Indian red chile
2 Tbsp ground coriander
1 tsp ground black pepper
11⁄2 tsp salt
1⁄2 cup water
1 Tbsp oil
2 medium onions, sliced thin
2 or 3 serrano chiles, sliced thin
1 (1-inch) piece fresh ginger, peeled and julienned
10 to 12 kari leaves
2 (15- oz) cans coconut milk
1⁄2 cup water
11⁄2 lb mild white fish fillets, such as red snapper, tilapia, or thin fillets of halibut
Juice of 2 lemons
1 tsp turmeric
1⁄2 tsp salt
2 to 3 Tbsp canola oil
Lemon wedges, for garnish

Steps:

Before prepping the ingredients, turn the slow cooker on to the high setting for 15 minutes, until the insert is warmed through. In a bowl, mix the ingredients for the masala paste until combined then set aside. Heat the tablespoon of oil in a skillet over high heat. Add the onions, chiles, ginger, and kari leaves and fry for 2 minutes, until the onions are just soft. Transfer to the slow cooker insert. Add the masala paste and stir in the coconut milk, rinsing each can with 1⁄4 cup of water and adding this to the slow cooker. Cook for 21 ⁄2 hours on low. This curry can be made ahead of time to this point and either kept on the warm setting for up to an hour or cooled and then reheated quickly in a saucepan when you want to continue with the next step. Trim and cut the fish into 2-inch pieces. In a bowl, combine the lemon juice, turmeric, and salt and mix in the fish to coat well. Let stand for 20 minutes. Drain the marinade from the fish. Heat the oil in a skillet over medium-high heat and, working a few pieces at a time so as not to overcrowd the pan, fry the fish for 1 to 2 minutes on each side, until the edges are lightly browned. Transfer the fish with a slotted spoon to a paper towel-lined plate and set aside. Once all the fish is sautéed, carefully transfer the pieces to the hot curry and simmer for another minute or more, depending on the thickness of the fish. Serve hot, garnished with lemon wedges.

Nutrition Facts :

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SLOW COOKER COCONUT FISH CURRY - BAKINGQUEEN74

Web Jul 11, 2016 large oval slow cooker Instructions Place the garlic, ginger, red chilli, turmeric, lemongrass and coconut milk in the slow cooker. 2 …
From bakingqueen74.co.uk
4.7/5 (24)
Total Time 3 hrs 5 mins
Category Main Course
Calories 176 per serving

Cook on low for 2-3 hours or until the cod is cooked through (check that it flakes easily and has turned from translucent to opaque).

Slow Cooker Indian Style Fish Curry Food

SLOW-COOKER INDIAN-STYLE FISH CURRY

The best part about making curry in a slow cooker? No stirring! Give it a couple of hours to thicken and to let the flavors meld, then add your favorite white fish 20 minutes before serving. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

TRADITIONAL INDIAN FISH CURRY IN A SLOW COOKER

Before prepping the ingredients, turn the slow cooker on to the high setting for 15 minutes, until the insert is warmed through. In a bowl, mix the ingredients

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