Slow Cooker Goan Fish Curry

Ingredients

• about 680 g Firm White Fish
• 1 can Coconut Milk
• 1 large Onion
• 1 tbsp Ginger
• 3 cloves Garlic
• 2 tbsp Tamarind Paste
• 1 tbsp Chili Powder
• 0.5 tsp Turmeric Powder
• 0.5 tsp Cumin Powder
• 1 tsp Mustard Seeds
• 10 Curry Leaves
• 2 tbsp Vegetable Oil
• 1 tsp Salt
• 0.25 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g firm white fish into 2.54 cm pieces.
2. 2Heat the 2 tbsp vegetable oil in a 30.48 cm skillet over medium-high heat (about 190.6°C / 190°C). Add the chopped large onion and cook, stirring occasionally, until it is golden brown, about 8-10 minutes.
3. 3Add the 1 tbsp ginger and 3 cloves garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute.
4. 4Add the 1 tsp mustard seeds and 10 curry leaves to the skillet. Cook, stirring, until the mustard seeds begin to pop and the curry leaves are fragrant, about 30 seconds.
5. 5Carefully transfer the contents of the skillet (the onion, ginger, garlic, mustard seeds, and curry leaves) into your slow cooker.
6. 6Add the about 680 g firm white fish pieces, 1 can coconut milk, 2 tbsp tamarind paste, 1 tbsp chili powder, 0.5 tsp turmeric powder, 0.5 tsp cumin powder, and 1 tsp salt to the slow cooker.
7. 7Stir everything gently to combine all the ingredients.
8. 8Cover the slow cooker and cook on the low setting for 2.5 hours or on the high setting for 1.5 hours. The fish is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C.
9. 9Garnish the curry with the 0.25 cup cilantro and serve hot.

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