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).

Martha Stewart Living, September 2017


Credit: Stephen Kent Johnson

Recipe Summary

Serves 4 to 6


Ingredient Checklist


Instructions Checklist
  • 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.