Photo of Indian fish curry by WW

Indian fish curry

Points® value
Total Time
3 hr 45 min
25 min
3 hr 20 min
We’ve simplified the ingredient list (but kept all the Indian flavours) for this slow cooker curry, which works well with halibut or salmon.


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


2 large, diced


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


  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


Serving idea: Naan, a tasty flatbread available in supermarkets, is the perfect addition to this curry.