Slow Cooker Indian Style Fish Curry Recipes

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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

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

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 :

INDIAN FISH CURRY



Indian Fish Curry image

A very spicy dish. This recipe is inspired by my mother's Bengali fish recipe she used to make in India.

Provided by Mantu

Categories     World Cuisine Recipes     Asian     Bangladeshi

Time 1h25m

Yield 4

Number Of Ingredients 19

2 teaspoons Dijon mustard
1 teaspoon ground black pepper
½ teaspoon salt
2 tablespoons canola oil
4 white fish fillets
1 onion, coarsely chopped
4 cloves garlic, roughly chopped
1 (1 inch) piece fresh ginger root, peeled and chopped
5 cashew halves
1 tablespoon canola oil
2 teaspoons cayenne pepper, or to taste
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon white sugar
½ cup chopped tomato
¼ cup vegetable broth
¼ cup chopped fresh cilantro

Steps:

  • Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
  • Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
  • Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 11.6 g, Cholesterol 56.1 mg, Fat 13.5 g, Fiber 2.3 g, Protein 41.6 g, SaturatedFat 1.4 g, Sodium 2714.6 mg, Sugar 4.5 g

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