The result of this slow cook recipe is a mouth-watering, spice-infused seafood meal. Serve with your favourite salad or vegetables.
First published at www.transformationcookbook.com
Ingredients:
900g firm white fish fillets
canola oil cooking spray
1 red onion, finely chopped
1-2 cans diced tomatoes
1/2 cup vegetable stock
2 garlic cloves, crushed
1/2 tsp mild curry powder
1/2 tsp ground cumin
1/2 tsp ground turmeric
1 chilli, deseeded and finely chopped
1 tbsp fresh ginger, grated
2 tbsp lemon juice
salt & pepper to season
Step 1 – Spray a frying pan with oil and saute the onion until brown. Transfer to a slow cooker and add all ingredients except the fish. Cover and cook on high for 90 minutes.
Step 2 – Add fish fillets to the sauce, cover and continue cooking for approx 1 hour on low, or until the fish is tender and flakes with a fork.
Step 3 – To serve, place cooked fish onto serving plates and spoon over sauce.
Tips:
• Garnish with finely sliced spring onions and/or chopped coriander or parsley leaves.
