Kerala Fish Curry cooked in Mr D’s® Thermal Slow Cooker
Kerala cuisine is a combination of Vegetables, meats and seafood flavoured with a variety of spices. Seafood’s are main diet of Coastal Kerala. Whereas Vegetable is the main diet in plains of Kerala and Meat is the main course among tribal and northern Kerala.
- 2 tbsp ghee or vegetable oil
- ½ tsp black mustard seeds
- ½ tsp cumin seeds
- ½ tsp ground turmeric
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 2.5 cm piece of ginger finely chopped
- 1 green chilli, finely chopped (remove seeds if you don’t want it too hot)
- 10 curry leaves
- 400 ml can coconut milk
- 400 ml water
- 1 fish stock cube
- 1 400g tin of chopped tomatoes
- 500 g firm fish (you could use salmon if you wish)
- Put the ghee or oil in the inner pot over a medium heat. Add the mustard seeds, cumin seeds and turmeric.
- When the seeds start to po add the onion, garlic and ginger. Cook gently for about 5 minutes until the onion is translucent.
- Add the curry leaves and chilli. Cook for 5 more minutes.
- Pour in the coconut milk and water. Crumble in the stock cube before adding the tin of tomatoes.
- Stir well to dissolve the stock cube. Check the seasoning and add some salt if necessary.
- Bring to the boil and then turn down to a simmer.
- Simmer for 5 minutes.
- Add the fish and bring back to the boil. Put on the lid and put the inner pot into the insulated outer container.
- Shut the lid and leave to thermal slow cook without power for 3 hours. If you need to leave it longer than this, do everything except adding the fish which you can add about 30 minutes before serving by bringing the curry sauce back to the boil, adding the fish and then putting the inner pot back into the outer container to finish cooking.
- Serve with rice.