Traditional Indian Fish Curry In A Slow Cooker Food

SLOW-COOKER INDIAN-STYLE FISH CURRY

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

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.