Food & Cooking Recipes Ingredients Seafood Recipes Slow-Cooker Indian-Style Fish Curry Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 6, 2017 Rate PRINT Share Close Photo: Stephen Kent Johnson Yield: 4 to 6 Serves The best part about making curry in a slow cooker? No stirring! Give it a couple of hours to thicken and to let the flavors meld, then add your favorite white fish 20 minutes before serving. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter). Ingredients ½ cup flaked unsweetened coconut 2 serrano chiles, sliced (ribs and seeds removed for less heat, if desired) 1 teaspoon whole coriander seeds ½ onion, coarsely chopped 1 inch fresh turmeric, peeled and coarsely chopped 1 inch fresh ginger, peeled and coarsely chopped 2 cloves garlic, thinly sliced 2 tablespoons tamarind paste 1 teaspoon ground cumin ¼ teaspoon fenugreek seeds 1 tablespoon mild curry powder Kosher salt 2 cans (13.5 ounces each) unsweetened coconut milk 2 pounds firm white-fish fillets, such as cod or halibut, cut into 2-to-3-inch pieces Fresh cilantro, for serving Directions Preheat a 5-to-6-quart slow cooker. Combine coconut, chiles, coriander seeds, onion, turmeric, ginger, garlic, tamarind, cumin, fenugreek, curry powder, and 1 teaspoon salt in a food processor; puree until a paste forms. Transfer to a saucepan, add coconut milk, and bring to a boil. Transfer coconut mixture to slow cooker. Cover and cook on high until slightly thickened, 2 hours (or on low 4 hours). Season fish with salt and add to slow cooker, submerging in curry sauce. Cook on low until fish is flaky but not falling apart, about 20 minutes. Serve, sprinkled with cilantro. Cook's Notes Recipe reprinted from "Martha Stewart's Slow Cooker: 110 Recipes for Flavorful, Foolproof Dishes (Including Desserts!), Plus Test-Kitchen Tips and Strategies from the Kitchens of Martha Stewart Living." Copyright 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC. Originally appeared: Martha Stewart Living, September 2017 Rate It PRINT