Indian fish curry
1
Points®
Total time: 3 hr 45 min • Prep: 25 min • Cook: 3 hr 20 min • Serves: 6 • Difficulty: Easy
We’ve simplified the ingredient list (but kept all the Indian flavours) for this slow cooker curry, which works well with halibut or salmon.
Ingredients
Canola oil
4 tsp(s)
Sweet onions
1 medium, chopped
Mustard seed
1 tbsp(s), brown mustard seeds
Fresh garlic scapes
3 medium, minced
Ginger root
1 tbsp(s), peeled
Green hot chili peppers
4 item(s), seeded, minced, and divided
Curry powder
2 tbsp(s), Madras
Canned unsalted tomato paste
1 tbsp(s)
Fat-free reduced sodium chicken broth
2 cup(s), or vegetable broth
Canned diced tomatoes
14½ oz
Carrots
2 large, diced
Celery
2 stalk(s), medium, medium, diced
Kosher salt
1 tsp(s), divided
Uncooked halibut fillet
2 pound(s), cut into 1 1/2 inch chunks
Instructions
1
In a large skillet over medium heat, warm oil. Add onion and mustard seeds and cook, stirring occasionally, until onion is golden, about 8 minutes. Add garlic, ginger, and 3 chiles and cook, stirring frequently, until fragrant, about 1 minute. Add curry powder and tomato paste and cook, stirring frequently, until fragrant, about 1 minute longer. Add broth and bring to a boil, stirring to scrape up browned bits from bottom of pan.
2
Transfer broth mixture to a 5- or 6-qt slow cooker. Stir in tomatoes, carrots, celery, and 1/2 tsp salt. Cover; cook until vegetables are tender, 3 to 4 hours on High or 6 to 8 hours on Low.
3
Sprinkle halibut with remaining 1/2 tsp salt. Add to slow cooker, stirring gently to coat fish with liquid. Cover and cook until fish is just opaque in center, about 20 minutes on Low. Ladle evenly into 6 bowls. Garnish with curry leaves, if using.
4
Per serving: 1 1/3 cups
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