Slow Cooker Goan Fish Curry

This Slow Cooker Goan Fish Curry brings coastal India to your table with tender fish in a vibrant, coconut-tamarind sauce infused with warm spices. Hands-off, aromatic, and bursting with tangy-sweet heat—perfect with rice or crusty bread.

Why You’ll Love This Recipe

This Slow Cooker Goan Fish Curry is your passport to the sun-drenched beaches of Goa without leaving home. Firm fish gently poaches in a luscious, golden sauce of coconut milk, tamarind, and a fragrant blend of coriander, cumin, and turmeric—creating layers of tangy, sweet, and mildly spicy flavor. The slow cooker does the heavy lifting, allowing spices to bloom and meld into a silky curry that tastes like it simmered for hours. It’s naturally gluten-free, dairy-free, and packed with protein, making it ideal for healthy weeknights or impressive dinner parties. Serve over steamed rice or with soft pav to soak up every drop—this curry gets even better as leftovers, with flavors deepening overnight.

Recipe Tips and Tricks

• Choose Firm Fish: Cod, halibut, or snapper hold shape; avoid delicate fish.
• Toast Spices: Briefly sauté for deeper flavor before adding to slow cooker.
• Balance Tamarind: Start with 1 tbsp; add more at end for tang.
• Add Fish Last: Stir in during final 30 minutes to prevent overcooking.
• Use Full-Fat Coconut Milk: Ensures creamy texture and rich flavor.
• Adjust Heat: Control with green chilies or red chili powder to taste.
• Finish with Cilantro & Lime: Brightens the rich curry just before serving.
• Thicken Naturally: Let rest 10 minutes post-cook—sauce thickens beautifully.

Yield: 6 Servings

Slow Cooker Goan Fish Curry

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Tender fish in tangy coconut-tamarind curry—slow-cooked Goan flavor, effortlessly delicious.

Prep Time 15 minutes

Cook Time 3 hours

Additional Time 10 minutes

Total Time 3 hours 25 minutes

Ingredients

• ½ tsp turmeric
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup water or fish stock
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp red chili powder
• 1.5 lbs firm white fish (cod, halibut), cut into 2-inch pieces
• 10 fresh curry leaves
• 2 green chilies, slit
• 2 medium tomatoes, diced
• 2 tbsp coconut oil
• 2 tbsp tamarind paste
• Fresh cilantro and lime wedges for serving
• Salt to taste

Instructions

1. Sauté Aromatics: Heat coconut oil in skillet; cook onion 5 minutes until golden and sweet.
2. Build Spice Base: Add ginger-garlic paste, curry leaves, and green chilies; sauté 1 minute until fragrant.
3. Add Dry Spices: Stir in coriander, cumin, turmeric, chili powder; cook 30 seconds to bloom flavors.
4. Tomatoes In: Add diced tomatoes; cook 5-7 minutes until soft and oil separates.
5. Transfer to Slow Cooker: Pour mixture into 4-6 quart slow cooker; stir in coconut milk, tamarind, and water/stock.
6. Season: Add salt; whisk until smooth and well combined.
7. Cook Low and Slow: Cover and cook on LOW for 2.5 hours—allows spices to meld beautifully.
8. Add Fish: Gently stir in fish chunks; cook on LOW for 30 more minutes until just opaque.
9. Rest: Let rest 10 minutes off heat—sauce thickens and fish absorbs flavor.
10. Serve: Ladle into bowls with rice; garnish with cilantro and lime—enjoy the coastal magic!

Notes

• Use 4-6 quart slow cooker; too large and sauce may reduce too much.
• Tamarind varies in strength—taste and adjust before adding fish.
• Freeze sauce in portions; thaw and add fresh fish when ready to serve.
• Serve with steamed basmati, jeera rice, or Goan poi bread.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 421Total Fat 29gSaturated Fat 18gUnsaturated Fat 8gCholesterol 88mgSodium 303mgCarbohydrates 11gFiber 2gSugar 4gProtein 31g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Firm White Fish (1.5 lbs, cod/halibut): Cut into 2-inch chunks; fresh or thawed frozen.
• Coconut Milk (1 can, 13.5 oz, full-fat): Creamy base; shake well before opening.
• Tamarind Paste (1-2 tbsp): Tangy backbone; soak concentrate in warm water if using block.
• Onion (1 large, finely chopped): Yellow for sweetness; sautéed for depth.
• Tomatoes (2 medium, diced): Fresh or canned; adds body and slight sweetness.
• Ginger-Garlic Paste (1 tbsp): Freshly made or store-bought; aromatic foundation.
• Spices (coriander 1 tbsp, cumin 1 tsp, turmeric ½ tsp, red chili powder 1 tsp): Goan curry powder works too.
• Green Chilies (2, slit): Mild heat; remove seeds for less spice.
• Curry Leaves (8-10, fresh): Essential aroma; dried or frozen in a pinch.
• Coconut Oil (2 tbsp): Authentic flavor; vegetable oil substitute.
• Water or Fish Stock (1 cup): Adjusts consistency; stock adds depth.
• Fresh Cilantro & Lime: For garnish and final brightness.

Variations and Substitutions

• Seafood Mix: Add shrimp, mussels, or squid in last 20 minutes.
• Vegan Version: Chickpeas + cauliflower instead of fish; vegetable broth.
• Spice Blend: Use store-bought Goan curry powder (e.g., East Indian Bottle Masala).
• Creamier: Stir in ¼ cup coconut cream at the end.
• Milder Heat: Skip green chilies; use paprika instead of chili powder.
• Thicker Curry: Blend ¼ cup cooked onions from sauce before adding fish.
• Instant Pot: Sauté in pot, pressure cook 3 min, natural release 5 min, add fish.
• Vegetable Boost: Add okra, eggplant, or drumsticks with onions.

Storage Options

• Refrigerator: Store in airtight container up to 2 days (fish is delicate).
• Freezer: Freeze sauce only (without fish) up to 3 months; add fresh fish when reheating.
• Reheating: Warm gently on stove with splash of water; avoid microwave to prevent rubbery fish.

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