Slow Cooker Fish Curry

broad cooked white cod pieces and wilted spinach in a pale orange coconut-tomato curry sauce over brown rice in one ordinary bowl, with no shrimp, cream swirl or garnish

Melissa Hart

Slow Cooker Fish Curry

Build the curry sauce first and add the cod only after it is hot and the vegetables are tender. Fish breaks apart if it spends hours being stirred through a crock. Light coconut milk makes a sauce with enough richness for the spices, while spinach folds in at the end. Serve the fish in broad pieces over the brown rice so the bowl still looks like dinner rather than a pot of shredded fish broth. Estimated calories: about 400 per serving, including everything listed.

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Prep Time 25

Cook Time 3 35

Total Time 4

Servings: 4

Ingredients Method

Ingredients

1 1/2 lbs skinless cod fillets cut into 2-inch pieces
1 can 13.5 oz light coconut milk
1 can 14.5 oz no-salt-added diced tomatoes
1 medium yellow onion finely diced
2 garlic cloves minced
1 tbsp finely grated fresh ginger
2 tsp mild curry powder
1/2 tsp ground cumin
3/4 tsp fine salt
4 oz baby spinach
1 tbsp lime juice
3/4 cup dry brown rice
1 1/2 cups water for rice

Method

Stir coconut milk, tomatoes with juices, onion, garlic, ginger, curry powder, cumin and salt in a 4-quart slow cooker.
Cover and cook on high for 2 1/2 to 3 hours until the onion is tender and the sauce is hot throughout.
During the final hour of sauce cooking, bring rice and 1 1/2 cups water to a boil in a covered saucepan, reduce to low and cook for 40 to 45 minutes, then rest covered for 10 minutes.
Nestle cod pieces into the hot sauce, cover and cook on high for 20 to 30 minutes until the fish reaches 145°F and flakes easily. Avoid stirring the pieces apart.
Fold spinach around the fish, cover for 3 to 5 minutes until wilted and stir lime juice gently into the sauce.
Divide rice among 4 bowls and lift fish, spinach and sauce over it with a broad spoon.