Indian fish curry

Indian Fish Curry

Points® value
Total Time
3 hr 55 min
25 min
3 hr 30 min
We’ve simplified the ingredient list (but kept all the Indian flavors) for this slow cooker curry, which works well with halibut or salmon. Naan, Indian flatbread available in supermarkets, is the perfect addition.


Canola oil

4 tsp

Madras curry powder

6 tsp, (2 Tbsp)

Uncooked onion

1 medium, chopped

Mustard seed

1 Tbsp, brown


3 large clove(s), minced

Fresh ginger

1 Tbsp, grated peeled fresh

Green hot chili peppers

4 item(s), such as Thai, small size, seeded and minced

Tomato paste

1 Tbsp

Chicken broth

2 cup(s), or clam broth

Canned diced tomatoes

14½ oz, (1 can)


2 large, diced


2 rib(s), medium, diced

Kosher salt

1 tsp

Uncooked halibut fillet

2 pound(s), or salmon, cut into 1 1/2-inch chunks


  1. Heat oil in large skillet over medium heat. 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 boil, stirring to scrape up browned bits from bottom of pan.
  2. Transfer broth mixture to 5- or 6-quart slow cooker. Stir in tomatoes, carrots, celery, and 1/2 teaspoon salt. Cover and cook until vegetables are tender, 3–4 hours on High or 6–8 hours on Low.
  3. Sprinkle halibut with remaining 1/2 teaspoon 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.
  4. Per serving: 1 1/2 cups