Preparation time: 10 minutes
Cooking time: 2 hours
Servings: 6


6 white fish fillets, cut into medium pieces
1 tomato, chopped
14 ounces coconut milk
2 yellow onions, sliced
2 red bell peppers, cut into strips
2 garlic cloves, minced
6 curry leaves
1 tablespoons coriander, ground
1 tablespoon ginger, finely grated
½ teaspoon turmeric, ground
2 teaspoons cumin, ground
Salt and black pepper to the taste
½ teaspoon fenugreek, ground
1 teaspoon hot pepper flakes
2 tablespoons lemon juice


1. In your Slow cooker, mix fish with tomato, milk, onions, bell peppers,
garlic cloves, curry leaves, coriander, turmeric, cumin, salt, pepper,
fenugreek, pepper flakes and lemon juice, cover and cook on High for 2

2. Toss fish, divide the whole mix between plates and serve.

Nutrition: calories 231, fat 4, fiber 6, carbs 16, protein 22