By Connie Powell
Indian Fish Curry
4 steps
Prep:20minCook:10min
We’ve simplified the ingredient list (but kept all the Indian flavors) for this slow cooker curry, which works well with halibut or salmon. Naan, Indian flatbread available in supermarkets, is the perfect addition.
Updated at: Sun, 02 Mar 2025 02:33:53 GMT
Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
3
Low
Nutrition per serving
Calories199.9 kcal (10%)
Total Fat5 g (7%)
Carbs9.4 g (4%)
Sugars4.9 g (5%)
Protein29.1 g (58%)
Sodium796.1 mg (40%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

4 tspcanola oil

6 tspMadras curry powder

1onion
medium, Uncooked, chopped

1 TbspMustard seed brown

3 cloveGarlic
large, minced

1 TbspFresh ginger
grated peeled fresh

4 itemGreen hot chile pepper
such as Thai, small size, seeded and minced

1 Tbsptomato paste

2 cupChicken broth
or clam broth

14.5 ozCanned diced tomatoes

2carrots
large, diced

2 ribCelery
medium diced

1 tspkosher salt

2 poundhalibut fillet
Uncooked, or salmon, cut into 1 1/2-inch chunks
Instructions
Step 1
Add oil to Instapot and sauté until pot says Hot. Add veggies (except garlic and ginger) and cook for 2 minutes. Add garlic and ginger and cook for additional minute. Add dry spices and cook 2 minutes. Add wet ingredients and stir, scraping bottom to dislodge any bits. Place fish in pot and stir to coat.
Step 2
Seal and set pressure cooker to 3 minutes. Release pressure.
Step 3
Serve alone or over rice.
Step 4
Per serving: 1 1/2 cups
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