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Fish Curry on a plate
Andrew Fowler

Slow Cooker Fish Curry

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Prep Time 25 minutes
Cook Time 3 hours 35 minutes
Total Time 4 hours
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
 

  1. Mix coconut milk, tomatoes with juices, onion, garlic, ginger, curry powder, cumin, and salt in a 4-quart slow cooker.
  2. Cover; cook on high 2 1/2 to 3 hours until onion is tender and sauce hot throughout.
  3. 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; cook 40 to 45 minutes. Rest covered 10 minutes.
  4. Nestle cod into hot sauce. Cover; cook on high 20 to 30 minutes until fish reaches 145°F and flakes easily. Avoid breaking pieces by stirring.
  5. Fold spinach around fish; cover 3 to 5 minutes until wilted. Gently stir lime juice into sauce.
  6. Divide rice among 4 bowls; lift fish, spinach, and sauce over it with a broad spoon.