Fish and Seafood

Much of India is surrounded by sea, abundant with fish and seafood, and this is reflected in its range of wonderful curries. Healthy and delicious, fish is eminently suitable for the slow cooker as the gentle, even cooking ensures that it retains its shape and texture and doesn't disintegrate during cooking.

Although large whole fish won't fit into the slow cooker, it's absolutely perfect for fish steaks and fillets. Unlike meat, fish cooks relatively quickly in the slow cooker so is unsuitable for all-day cooking and many of the dishes in this chapter cook in less than 2 hours.

When buying fish and seafood, remember that if it's really fresh it shouldn't smell 'fishy'. Obviously, it's difficult to test pre-packed fish for freshness but buy from a reliable source and make sure that it looks firm and moist.

Both fresh and frozen seafood should be put in the refrigerator or freezer as soon as possible and, ideally, fresh fish should be cooked and eaten on the day you buy it.

Tandoori Fish with Cucumber

This fish dish has all the lively taste that is characteristic of tandoori cooking and is a great way to prepare thick white fish fillets. Here, it is paired with a fresh-tasting sambal, a spicy relish which adds both colour and flavour. There is no need to marinate the fish as the aromatic flavours will seep into it during cooking.

Serves 4

5 ml/1 tsp ground cumin
5 ml/1 tsp ground coriander
2.5 ml/½ tsp ground turmeric
2.5 ml/½ tsp paprika
2.5 ml/½ tsp mild chilli powder
Pinch of salt
15 ml/1 tbsp lemon juice
150 ml/¼ pint/2/3 cup Greek-style yoghurt
4 pieces of thick firm white fish fillet, about 150 g/5 oz each
For the cucumber and tomato sambal:
15 ml/1 tbsp sunflower oil
5 ml/1 tsp lime or lemon juice
Salt and freshly ground black pepper
1 small red onion, finely chopped
4 ripe tomatoes, seeded and chopped
½ cucumber, chopped
30 ml/2 tbsp chopped fresh or frozen coriander (cilantro)

Blend the cumin, ground coriander, turmeric, paprika, chilli powder, salt and lemon juice together in a bowl. Stir in the yoghurt. Arrange the fish in a single layer in the ceramic cooking pot and spread the yoghurt mixture all over the fish. Cover with the lid and switch the slow cooker on to Low. Cook for 1-1½ hours or until the fish is opaque and flakes easily.
Meanwhile, to make the sambal, whisk the oil and citrus juice in a bowl with a little salt and pepper. Add the red onion and stir to coat in the dressing. Leave for a few minutes to mellow while preparing the remaining ingredients.
Stir in the tomatoes, cucumber and chopped coriander. Cover and leave at room temperature until the fish is ready, or if preparing the dish in advance, chill in the fridge.
Carefully transfer the fish to warmed serving plates using a fish slice. Garnish with wedges of lime or lemon and serve with rice and the sambal.

Keralan Fish Curry

The combination of dried red chillies and creamy coconut milk is popular in South Indian cooking as this traditional curry illustrates. Serve with plenty of plain boiled or steamed rice to soak up the sauce and, if you like, some wedges of fresh lime to squeeze over the fish.

Serves 4

2.5 ml/½ tsp ground turmeric
10 ml/2 tsp paprika
Juice of 1 lime
450 g/1 lb firm white fish such as turbot, cut into large bite-sized chunks
5 ml/1 tsp mustard seeds
1.5 ml/¼ tsp fenugreek seeds
15 ml/1 tbsp sunflower oil
1 onion, chopped, or 45 ml/3 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
1.5 ml/¼ tsp crushed dried red chillies
5 ml/1 tsp ground coriander
250 ml/8 fl oz/1 cup coconut milk
Salt and freshly ground black pepper

Mix the turmeric, paprika and lime juice in the ceramic cooking pot. Add the chunks of fish and stir to coat. Leave to marinade for a few minutes.
Meanwhile, put the mustard and fenugreek seeds in a dry non-stick frying pan over a medium heat for 1-2 minutes until they give off a spicy aroma. Tip on to a small bowl or plate.
Add the oil to the pan and fry the onion for 7-8 minutes until soft. Add the garlic, ginger, chillies, ground coriander and mustard and fenugreek seeds. Cook for 1 more minute, stirring all the time. Turn off the heat, then stir in the coconut milk and season with salt and pepper.
Pour the spicy coconut mixture over the fish and stir well. Cover with the lid and switch the slow cooker on to Low. Cook for 1¼-1½ hours or until the fish is cooked and opaque. Serve with rice and wedges of fresh lime, if you like.

TIP

Remember that fish cooks quickly so cannot be left for too long even in the slow cooker.

Creamy Coconut Salmon

Salmon is quite a firm fish and retains its shape and texture well in the slow cooker. Here it is cooked in a rich sauce made from a fragrant blend of spices, garlic and chilli. Coconut milk mellows the sauce and gives it a thick creamy texture. Serve with plain steamed or boiled rice, raita and a green vegetable.

Serves 4

15 ml/1 tbsp sunflower oil
1 onion, finely chopped, or 45 ml/3 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
10 ml/2 tsp grated fresh or bottled ginger
1 fresh green chilli, seeded and chopped, or 5 ml/1 tsp green chilli purée (paste)
5 ml/1 tsp ground cumin
5 ml/1 tsp ground coriander
5 ml/1 tsp chilli powder
2.5 ml/½ tsp ground turmeric
15 ml/1 tbsp lemon juice
250 ml/8 fl oz/1 cup coconut milk
4 salmon steaks, each about 175 g/6 oz
Salt and freshly ground black pepper

Heat the oil in a frying pan, add the onion and gently fry for 5 minutes, stirring often. Add the garlic, ginger, chilli, cumin, coriander, chilli powder and turmeric and cook for a further 2 minutes, stirring all the time. Turn off the heat and stir in the lemon juice.
Spoon the mixture into a food processor or blender and pour in about half of the coconut milk. Blend to a smooth purée.
Tip the purée into the ceramic cooking pot and stir in the rest of the coconut milk. Cover with the lid and switch on the slow cooker. Cook for 1 hour on High or 2 hours on Low.
Add the salmon steaks to the sauce, arranging them in a single layer and spooning some of the sauce over the top to keep the fish moist as it cooks. Cover with the lid again and cook on Low for a further 45-60 minutes or until the fish flakes easily and is tender.
Lift the fish on to warmed serving plates and spoon the sauce over. Serve with basmati rice and a side dish such as cucumber raita or a green vegetable dish.

VARIATIONS

Use any firm-fleshed fish instead of salmon.

You could also serve this with Cucumber and Coriander Raita.

Spiced Halibut Curry

Halibut is a firm white fish which works well in this robust tomato-spiced curry. The richness of the fish is balanced with the acidity of the lemon juice and vinegar and the sweetness of tomatoes and sugar, which give the sauce an almost sweet and sour flavour.

Serves 4

30 ml/2 tbsp fresh or bottled lemon juice
15 ml/1 tbsp red wine vinegar
30 ml/2 tbsp cumin seeds
5 ml/1 tsp chilli powder
5 ml/1 tsp ground turmeric
700 g/1½ lb halibut fillets, skinned and cut into large bite-sized chunks
30 ml/2 tbsp sunflower oil
1 onion, chopped, or 45 ml/3 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
30 ml/2 tbsp grated fresh or bottled ginger
2 x 400 g/14 oz/large cans chopped tomatoes
2.5 ml/½ tsp salt
5 ml/1 tsp sugar
15 ml/1 tbsp chopped fresh or frozen coriander (cilantro)

Mix together the lemon juice, vinegar, cumin seeds, chilli powder and turmeric in the ceramic cooking pot. Add the fish chunks and stir to coat all the pieces. Leave to marinate for a few minutes.
Heat the oil in a frying pan and fry the onion for 7-8 minutes, until almost soft. Add the garlic and ginger and cook for a further minute. Stir in one of the cans of chopped tomatoes, salt and sugar and heat gently until steaming hot. Pour over the fish.
Stir the remaining can of chopped tomatoes into the pot. Cover with the lid and switch on the slow cooker to Low. Cook for 1-1¼ hours or until the fish is tender and opaque.
Stir in half the chopped coriander and serve scattered with the rest, accompanied with warmed naan bread.

VARIATION

Any other firm white fish such as fresh haddock can be used for this recipe.

Mackerel Curry with Coconut

Mackerel is a popular fish in the south of India and its firm texture makes it ideal for curries. This dish from Chennai has the contrasting taste of sweet and creamy coconut and tangy tamarind.

Serves 4

About 550 g/1¼ lb whole mackerel, cleaned and cut into steaks 4 cm/1½ in thick
6 curry leaves
3 green chillies, left whole
30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 large onion, chopped, or 60 ml/ 4 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
2.5 ml/½ tsp fenugreek
5 ml/1 tsp cumin seeds
5 ml/1 tsp ground turmeric
5 ml/1 tsp chilli powder
10 ml/2 tsp ground coriander
5 ml/1 tsp tamarind paste
150 ml/¼ pint/2/3 cup hot vegetable stock
250 ml/8 fl oz/1 cup coconut milk
Salt, to taste

Rinse the mackerel steaks under cold running water and place in a single layer in the ceramic cooking pot. Add the curry leaves and whole green chillies.
Heat the oil in a frying pan and fry the onion for 6-7 minutes or until almost soft. Stir in the garlic, ginger, fenugreek and cumin seeds, turmeric, chilli powder and ground coriander and cook for a further 2 minutes, stirring all the time. Turn off the heat.
In a bowl, blend the tamarind with a few spoonfuls of stock, then stir in the rest of the stock. Add to the pan with the coconut milk and season with a little salt. Pour over the fish.
Cover with the lid and switch on the slow cooker. Cook for 1 hour on High or for 2 hours on Low, or until the mackerel is opaque and flakes easily from the bone. Serve with plain boiled basmati rice.

TIP

Buy large mackerel for this recipe and cut across into thick steaks (or ask the fishmonger to do this for you); cooking the fish on the bone adds to the flavour of the sauce.

Fish in Spicy Tomato Sauce

When made with the freshest fish, this simple supper with its flavoursome tomato sauce is a real winner. Serve the curry with rice or even crusty bread to make sure that you can enjoy all of the sauce.

Serves 4

15 ml/1 tbsp groundnut (peanut) oil
1 onion, chopped, or 60 ml/4 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
1 red chilli, seeded and finely chopped, or 5 ml/1 tsp chilli paste
1.5 ml/¼ tsp ground ginger
1.5 ml/¼ tsp ground turmeric
10 ml/2 tsp curry paste
30 ml/2 tbsp fresh or bottled lemon juice
150 ml/¼ pint/2/3 cup passata (bottled strained tomatoes)
100 ml/3½ fl oz/scant ½ cup boiling fish or vegetable stock
Salt and freshly ground black pepper
700-900 g/1½-2 lb firm white fish fillets, skinned
45 ml/3 tbsp chopped fresh or frozen coriander (cilantro)

Heat the oil in a frying pan, add the onion and cook gently, stirring, for 10 minutes until soft. Stir in the garlic, chilli, ginger, turmeric, curry paste and lemon juice and cook for 2 more minutes.
Add the passata to the pan and gently heat for a minute. Carefully pour the mixture into the ceramic cooking pot, then stir in the stock.
Lightly season the fish fillets, then add to the pot. Cover with the lid and cook on Low for about 1 hour (the fish will look opaque and flake easily when its ready).
Lift the fish on to warmed serving plates. Stir the chopped coriander into the sauce, then taste and adjust the seasoning if necessary. Spoon the sauce over the fish and serve straight away with Saffron Rice or Spiced Spinach Rice.

TIP

Choose thick rather than thin fish fillets as they will hold their shape better. Remove any bones before cooking.

Mangalorean Fish Curry

This unusual curry comes from the south west coast of India, abundant in fresh fish, seafood and coconuts. Instead of rice or Indian-style bread, it is served with tiny rice dumplings which absorb all the delicious flavours as they cook. These would normally be made by soaking rice for many hours, then grinding it by hand into flour. Fortunately, we can simply buy rice flour.

Serves 4

1 onion, roughly chopped, or 60 ml/4 tbsp frozen diced onions
3 garlic cloves, peeled, or 15 ml/1 tbsp garlic purée (paste)
100 g/4 oz creamed coconut, roughly chopped
5 ml/1 tsp cumin seeds
10 ml/2 tsp coriander seeds
2.5 ml/½ tsp mustard seeds
2.5 ml/½ tsp ground turmeric
2.5 ml/½ tsp chilli powder
600 ml/1 pint/2½ cups hot (not boiling) fish or vegetable stock
15 ml/1 tbsp groundnut (peanut) or sunflower oil
5 ml/1 tsp tamarind paste
700-900 g/1½-2lb firm white fish, skinned
Salt and freshly ground pepper
For the dumplings:
100 g/4 oz/1 cup rice flour
2.5 ml/½ tsp salt
90 ml/6 tbsp cold water

Put the onion, garlic, 75 g/3 oz of the creamed coconut, cumin, coriander and mustard seeds, turmeric and chilli powder in a food processor or blender with a few tablespoons of the fish or vegetable stock. Process until finely chopped. Add a further 150ml/¼ pint/2/3 cup of the stock and blend until smooth.
Heat the oil in a frying pan and pour in the purée. Cook until all the liquid has evaporated and the spices have reduced to a thick paste. Turn off the heat. Add the tamarind then gradually stir in the rest of the stock. Pour into the ceramic cooking pot, cover with the lid and switch on to High. Leave to cook for a few minutes while preparing the fish and dumplings.
Cut the fish into 4 cm/1½ in chunks and lightly season with salt and pepper.
For the dumplings, sift the flour and a pinch of salt into a bowl. Finely grate the remaining 25 g/1 oz creamed coconut and stir into the flour. Stir in the cold water and mix to a soft dough. Shape into 16 small balls.
Stir the fish into the curry sauce. Add the dumplings in a single layer on top, spacing them slightly apart. Put the lid back on, switch on to Low and cook for about 1 hour or until both the fish and dumplings are cooked. Taste and adjust the seasoning, if necessary. Serve with steamed green beans or spinach.

TIP

Always use floured hands when shaping dumplings and don't knead them for any longer than necessary.

Spiced Fish with Mango

This is a deliciously simple way to cook firm white fish; the dried mango soaks up the coconut milk as it cooks to make a thick creamy sauce with a hint of sweet and sour.

Serves 4

15 ml/1 tbsp groundnut (peanut) or sunflower oil
1 onion, sliced, or 45 ml/3 tbsp frozen chopped onion
45 ml/3 tbsp medium curry paste
15 ml/1 tbsp lime juice or 10 ml/2 tsp fresh or bottled lemon juice with 5 ml/1 tsp water
400 ml/14 oz/large can coconut milk
700 g/1½ lb firm skinless white fish, cut into large chunks
75 g/3 oz dried mango pieces, roughly chopped
1 red (bell) pepper, seeded and thickly sliced
Salt and freshly ground black pepper
45 ml/3 tbsp chopped fresh or thawed frozen coriander (cilantro)

Heat the oil in a frying pan and gently cook the onion for 7-8 minutes or until almost soft. Stir in the curry paste and citrus juice and cook for a further minute, stirring. Pour in the coconut milk and stir until blended, then turn off the heat.
Put the fish, mango and red pepper into the ceramic cooking pot. Season with salt and pepper and then pour over the onion and coconut mixture. Gently stir to mix, then cover with the lid and cook on Low for 1-1½ hours or until the fish is opaque and flakes easily.
Stir in the chopped coriander, then taste and add a little more citrus juice if needed. Serve with warm naan bread.

TIPS

If you want a less rich and lower calorie dish, substitute 150 ml/ ¼ pint/2/3 cup of coconut milk with the same amount of vegetable stock.

Don't use reduced-fat coconut milk as it tends to separate with long slow cooking.

Goan Prawn Curry

This curry is really quick and simple to make, especially if you use ready-prepared prawns. The flavours complement each other beautifully and the aroma that is produced during cooking is mouth watering.

Serves 4

30 ml/2 tbsp ground coriander
15 ml/1 tbsp paprika
5 ml/1 tsp ground cumin
2.5 ml/½ tsp cayenne pepper
1.5 ml/¼ tsp ground turmeric
Salt and freshly ground black pepper
15 ml/1 tbsp lemon juice
100 ml/3¼ fl oz/scant ½ cup water
2 large shallots, finely chopped, or 30 ml/2 tbsp frozen chopped shallots
400 ml/14 fl oz/large can coconut milk
400 g/14 oz large raw prawns (shrimp), peeled and de-veined
45 ml/3 tbsp chopped fresh or thawed frozen coriander (cilantro)

Put the ground coriander, paprika, cumin, cayenne pepper, turmeric, salt and pepper into the ceramic cooking pot. Add the lemon juice, then gradually blend in the water to make a smooth paste.
Stir in the shallots and coconut milk. Cover with the lid and switch the slow cooker on to Low. Cook for 3-5 hours or until the shallots are very tender.
Stir the prawns into the sauce, replace the cover and cook for a further 15-30 minutes or until the prawns are just cooked and have turned completely pink and opaque.
Stir in the chopped coriander. Taste and adjust the seasoning if necessary, and serve the prawns and sauce on a bed of steamed or boiled basmati rice.

VARIATION

You can use this basic sauce to make a Goan fish curry, by replacing the prawns with an equal weight of firm white fish, such as haddock, removing the skin and any bones and cutting it into 4 cm/1½ in chunks.

Coconut Jinga

This is my easy version, using spring onions which don't require pre-cooking, bought curry paste and ready-cooked prawns which can be stirred into the cooked sauce about 15 minutes before serving to heat through. Traditionally, this dish is served with plain steamed or boiled rice.

Serves 4

1 bunch spring onions (scallions)
10 ml/2 tsp fresh or bottled lemon or lime juice
5 ml/1 tsp grated fresh or bottled ginger
30 ml/2 tbsp mild or medium curry paste e.g. korma or tikka
75 g/3 oz creamed coconut, roughly chopped
5 ml/1 tsp tomato purée (paste)
150 ml/¼ pint/2/3 cup very hot (not boiling) vegetable stock or water
450 g/1lb cooked shelled prawns (shrimp)
30 ml/2 tbsp chopped fresh or frozen coriander (cilantro)
Salt and freshly ground black pepper

Trim the roots and most of the dark green stalks off the spring onions and finely slice them. Put in the ceramic cooking pot and switch the slow cooker on to High or Auto.
In a bowl, stir the citrus juice, ginger, curry paste, creamed coconut and tomato purée into the vegetable stock or water until the coconut has dissolved. Pour this over the spring onions. Cover with the lid and cook on High or Auto for 1-1½ hours, or switch to Low and cook for 2-3 hours, until the spring onions are tender.
Drain the prawns in a sieve (strainer), then stir into the hot sauce. Replace the cover and cook for a further 15 minutes or until heated through.
Stir in the chopped coriander and season with salt and pepper. Sprinkle with some flaked or desiccated coconut and serve with rice.

TIP

For the garnish, you can lightly toast the desiccated coconut by dry-frying it in a non-stick pan over a medium heat for 2-3 minutes, stirring all the time.

This dish also makes a fabulous topping for baked potatoes.

Kerala Prawn Curry

Tamarind gives this dish a very distinctive flavour. It comes from the seed pods harvested from tamarind trees and is used extensively in Indian cooking. It has a unique sour and slightly sweet taste and comes in seeded and block form and also as a thick black paste, which is the quickest and easiest form to use.

Serves 4

5 ml/1 tsp tamarind paste
5 ml/1 tsp ground cumin
5 ml/1 tsp ground turmeric
120 ml/4 fl oz/½ cup boiling vegetable stock or water
2 garlic cloves, finely chopped, or 10 ml/2 tsp garlic purée (paste)
5 ml/1 tsp grated fresh or bottled ginger
1 red chilli, seeded and finely chopped, or 5 ml/1 tsp chilli paste
150 ml/¼ pint/2/3 cup coconut milk
400 g/14 oz large raw prawns (shrimp), peeled and de-veined
30 ml/2 tbsp chopped fresh or frozen coriander (cilantro)
Salt and freshly ground pepper

Put the tamarind paste, cumin and turmeric in a small bowl. Add 60 ml/4 tbsp of the boiling stock or water and stir until blended.
Put the garlic, ginger, chilli and coconut milk in the ceramic cooking pot. Stir in the tamarind mixture and the rest of the stock or water. Cover with the lid and cook on High for 1 hour or on Low for 2 hours.
Stir in the prawns. Cook for a further 15 minutes on High or 30 minutes on Low or until the prawns turn pink and are just cooked through.
Stir in the chopped coriander, taste and season with salt and pepper. Serve with basmati rice and with wedges of lime to squeeze over the prawns, if you like.

TIP

Tamarind paste is easy to buy in Asian grocery stores or major supermarkets.

King Prawn and Spinach Balti

This easy curry with large juicy prawns has a spicy kick. The sauce is slowly simmered for several hours, then the prawns are added for the last few minutes so they are cooked but not toughened. The term 'balti' refers to the steel or iron pot in which the food is usually cooked, but a slow cooker works just as well!

Serves 4

100 g/4 oz creamed coconut, chopped
450 ml/¾ pint/2 cups hot (not boiling) vegetable stock
45 ml/3 tbsp balti curry paste
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
1 red chilli, seeded and finely chopped, or 5 ml/1 tsp red chilli purée (paste) (optional)
1 onion, finely chopped, or 45 ml/3 tbsp frozen diced onion
100 g/4 oz roughly chopped fresh or frozen cooked spinach
400 g/14 oz peeled raw tiger prawns (jumbo shrimp)
60 ml/4 tbsp chopped fresh or thawed frozen coriander (cilantro)
Salt and freshly ground black pepper

Put the creamed coconut in the ceramic cooking pot. Add the stock and stir until the coconut has dissolved.
Stir in the curry paste, garlic and chilli (if using) until blended. Add the onion, cover with the lid and switch on the slow cooker to Low. Cook for 2-3 hours or until the onion is very tender.
Meanwhile, if you are using frozen spinach, put it in a sieve (strainer) over a bowl and leave to defrost and drain at room temperature. Stir the thawed or fresh spinach into the curry mixture along with the prawns and most of the chopped coriander. Cook for a further 15 minutes or until the prawns are tender and completely pink.
Taste and season with salt and pepper. Serve with the remaining coriander sprinkled over and warm naan bread.

TIP

Balti is traditionally served without a knife and fork; torn pieces of warmed naan bread are used to scoop up the curry.