Slow Cooker Fish Curry

A curry has actually earned a bad reputation as being boring, but in all fairness a curry is about as boring as a sandwich or a soup, let us face it, these days we have the simple tuna fish on toast variations, or a classic and comforting BLT, to a down right impressive and stunning goat cheese panini. The curry for me too is much like a bowl of soup that ranges from light and comforting to rich and decadent. To truly bring out your curries flavors needs care and time rather than butter and cream.

This recipe is one of those that seem and taste like I nursed it with loads of precision, mostly due to the slow and well formed texture of the gravy balanced by the moist just done taste of the fish, this is why I love my slow cooker.

Slow Cooker Fish Curry

Prep/Cook Time: 4 hours (mostly unattended)

Serves 4-6

Ingredients

2-3 tablespoons oil

1 large red onion

1 inch- piece of peeled ginger

3 pods garlic

4-5 cardamoms

2-3 cloves

5 tomatoes, cut into a dice

1 teaspoon salt

1 teaspoon honey

1 tablespoon ghee

1 teaspoon mustard seeds

1 red chili crushed

1 teaspoon powdered coriander

1 pound of fish (I have used wild salmon), cut into pieces

1 teaspoon turmeric

1-2 tablespoons cilantro

Freshly ground black pepper

Method of Preparation

1. Place the onion, ginger and garlic in a food processor and grind to a paste.

2. Place the oil and the onion mixture in a slow cooker with the cardamoms and cloves and place on a 4 hours setting.

3. Remove the cover of the cooker after about 45 minutes, the onions should be sweaty and aromatic and beginning to turn golden, add in the tomatoes, salt and mix well.

4. Cook the mixture for about 2 hours undisturbed, by this time the sauce should be on a nice slow simmer.

5. Stir in the honey and the coriander seeds.

6. Heat the ghee and add the mustard seeds and wait for them to pop and add in the crushed pepper and mix well.

7. Mix into the tomato mixture.

8. Rub the fish with the turmeric and lower into the tomato sauce and poach lightly for about 20 minutes.

9. Check the seasonings.

10. Garnish generously with the cilantro and fresh black pepper and serve.