Inspired by the Kerala-style fish curries of India’s southwest coast, this exquisite dish draws on tart tamarind, spicy ginger, chile, mustard seeds and spices for its complex flavor and coconut milk for its irresistible creaminess. Serve the curry over sautéed greens with naan alongside, or stay classic with a side of basmati rice.
Slow-Cooker Coconut Sea Bass Curry
- 1 Tbs. canola oil
- 1 small or 1/2 large yellow onion, finely chopped
- Kosher salt
- 2 tomatoes, halved, seeded and finely chopped
- 3 Tbs. tamarind chutney
- 1 heaping Tbs. peeled and grated fresh ginger
- 1 tsp. ground coriander
- 1 tsp. ancho or other medium-hot chile powder
- 1 tsp. yellow mustard seeds
- 1/2 tsp. ground turmeric
- 1 can (14 fl. oz./425 ml) coconut milk, shaken well before opening
- 2 lb. (900 g) skinless thick sea bass, halibut or cod fillet, cut into 1 1/2-inch (4-cm) pieces
- Fresh cilantro leaves for garnish
1. In a fry pan over medium heat, warm the oil. Add the onion and a pinch of salt and cook, stirring occasionally, until lightly golden, about 6 minutes. Add the tomatoes, chutney, ginger, coriander, chile powder, mustard seeds, turmeric and 1 tsp. salt and cook, stirring, until the tomatoes start to break down and the spices are fragrant, about 5 minutes.
2. Transfer the tomato mixture to a slow cooker, add the coconut milk and stir to mix well. Cover and cook on low for 1 hour.
3. Add the fish and stir to coat the fish evenly. Cover and cook on low for 30 minutes. The fish should be opaque throughout.
4. Divide the curry among individual bowls, garnish with cilantro and serve. Serves 6.
Discover the secrets to making the most of your slow cooker with
Everyday Slow Cooking, by Kim Laidlaw.