Slow Cooker Fish Curry

Slow Cooker Fish CurryThis slow cooker fish curry gets done with such minimal effort and tastes so good that you almost feel guilty serving it up.

A curry has actually earned a bad reputation as being boring. In all fairness a curry is about as boring as a sandwich or a soup. Let us face it, these days we have the simple tuna fish on toast variations, or a classic and comforting BLT. And, then there are those down right impressive and stunning goat cheese paninis. The curry for me too is much like a bowl of soup that ranges from light and comforting to rich and decadent.

The Essence of a Good Curry

To truly bring out your curries flavors needs care and time rather than butter and cream. I have adapted the slow cooker to good avail.  After about 3 hours of cooking, the sauce is pureed with some coconut milk. The fish is added and left to cook in this for one more hour.  This allows the fish to poach gently in the sauce without getting overcooked.

This recipe is one of those that seem and taste like I nursed it with loads of precision. A result of the flavors developing through the process of slow simmering. You can double the sauce and reserve some of it if you wish. This sauce is great with any protein of your choice. Think chickpeas, tofu, chicken – it’s all good.

So yes, this dish is super versatile.

Slow Cooker Fish Curry

A few key ingredients

Now since this relies heavily on a few key ingredients make sure they are really good. You want to make sure you are using fresh Garam Masala. Make your own or you can have me make it for you.

Slow Cooker Fish Curry

The fresh lime juice and the cilantro pull everything together for that final pop of flavor. All in all just about 10 minutes of hands on time. And instant pot fans, I have tested this in the instant pot slow cooker.  So, all you need is to through in a few spices and aromatics into that pot. Push a few buttons say in the afternoon and you will have dinner really in the evening. If I might add a pretty awesome sort of dinner.

Perfect over rice or your favorite grain. Think Quinoa, millet or even cauliflower rice. Before I sign off a note on the fish. Any firm fleshed fish works. Salmon, cod, or monkfish tend to be my go to fishy options.

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Slow Cooker Fish Curry

Prep Time: 10 minutes

Cook Time: 3 hours, 10 minutes

Total Time: 3 hours, 10 minutes

Slow Cooker Fish Curry

A slow cooker recipe for fish curry

Ingredients

  • 1 large onion, cut into a dice
  • 2 pods garlic, finely chopped
  • 1 heaped tablespoon freshly grated ginger
  • 1 teaspoon powdered cumin
  • 1 teaspoon powdered coriander
  • 1 teaspoon red cayenne pepper or to taste
  • 4 tomatoes, diced
  • 1 red bell pepper, chopped
  • Salt to taste
  • 2 teaspoons sugar
  • 1/2 cup coconut milk
  • 1 and 1/2 teaspoon garam masala
  • 11/2 pounds of salmon or cod, cut into large pieces
  • 3 tablespoons lime juice
  • Lots of cilantro to garnish

Instructions

  1. Through in the onion, garlic, ginger, powdered cumin, coriander, and red cayenne pepper, tomatoes, bell pepper, salt and sugar into the slow cooker.
  2. Add in 1/2 cup water and set to 4 hours of cooking on high.
  3. After 3 hours, puree the mixture using an immersion blender and the coconut milk.
  4. Stir in the garam masala and the fish. Cook for another hour.
  5. Stir in the lime juice and the cilantro and serve over rice.

Notes

A slow cooker version of a fish curry, with a curry base that is adaptable for any protein of suitable vegetables.

https://spicechronicles.com/slow-cooker-fish-curry/

 

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