Put your slow cooker to work with this fragrant Caribbean fish curry recipe, made with blue-eye trevalla fillets, whole kipfler potatoes, lots of spices and fresh herbs. Don’t have a slow cooker? See notes below this recipe for how to cook on the stovetop.
Love curries? Check out these curry recipes to spice up dinner time. Or try one of our slow cooker recipes.
Ingredients
Method
Heat a small frying pan over high heat. Cook ground coriander, cumin, turmeric, ground ginger, onion powder, pepper and cloves, stirring, for 1 minute until fragrant. Remove spice mix from pan; reserve 2 teaspoons.
Heat oil in a 6-litre (24-cup) slow cooker on sear (high) setting. Cook green onion, garlic, ginger, coriander roots and stems, and capsicum for 5 minutes, stirring, or until capsicum is lightly golden.
Add spice mix, thyme, coconut milk, stock and potatoes to cooker; stir to combine. Cook, covered, on low for 4 hours or until potatoes are tender.
Add fish to cooker. Cook, covered, for 10 minutes or until fish is just cooked through. Stir in lime juice.
To serve, divide fish, potatoes, capsicum and sauce between bowls. Top curry with yoghurt and sprinkle with reserved spice mix and extra thyme. Season to taste.
How to cook this fish curry without a slow cooker
Don’t have a slow cooker? To make this recipe on the stovetop, cook as directed using a large saucepan over high heat; then cook potatoes for 20 minutes over medium-low heat before adding fish. Cook, covered, for a further 10 minutes or until cooked through.
Can I freeze the fish curry?
Yes, this recipe is suitable to freeze at the end of step 4 and for up to 3 months.
Fish swap
You can use any firm white fish fillet that you prefer, such as kingfish, snapper or ling.
