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Slow Cooker Fish Curry

Tease your palate with the playful spices in this slow cooker fish curry. Invite some friends over and have them talk about this dish for many days to come.
Prep Time10 minutes
Cook Time5 hours
Total Time10 hours 10 minutes
Course: Main Dish
Cuisine: Indian
Servings: 4 people

Ingredients

  • 500 Grams Bigeye Jack
  • 2 Cups Coconut Milk
  • 2 Pieces Tomatoes diced
  • 4 Pieces Jalapeno Peppers thinly sliced
  • 1 Piece Shallot thinly sliced
  • 1 Bulb garlic crushed
  • 1 2-inch Piece Ginger thinly sliced
  • 100 Grams Okra cut into chunks
  • 1 Piece Carrot cut into chunks
  • 1 Teaspoon Fenugreek Seeds
  • 1 Stick Cinnamon
  • 1 Teaspoon Coriander Seeds
  • 3-5 Pieces Star Anise
  • 1/2 Teaspoon Cumin Seeds
  • 1/2 Teaspoon Mustard Seeds
  • 2 Pieces Bay Leaf
  • 3 Tablespoons Curry Powder
  • Fish Sauce

Instructions

  • Gut and scale your fish.
  • Heat oil in a wok. Toast the fenugreek, cinnamon, corinder seeds, star anise, cumin seeds, mustard seeds for 1-2 minutes.
  • Add shallots, garlic, ginger, jalapenos, and tomatoes. Sautee for a minute.
  • Add curry powder and continue roasting for another minute.
  • Add coconut milk and bring to a boil.
  • Transfer to the slow cooker and cook for 4 hours on low.
  • Switch heat to high, add fish, and cook for another hour.
  • Season with fish sauce.