Slow Cooker Coconut Sea Bass Curry
Ingredients
- 1 Tbs. canola oil
- 1 small or 1/2 large yellow onion, finely chopped
- Kosher salt
- 2 tomatoes, halved, seeded and finely chopped
- 3 Tbs. tamarind chutney
- 1 heaping Tbs. peeled and grated fresh ginger
- 1 tsp. ground coriander
- 1 tsp. ancho or other medium-hot chile powder
- 1 tsp. yellow mustard seeds
- 1/2 tsp. ground turmeric
- 1 can (14 fl. oz./425 ml) coconut milk, shaken well before opening
- 2 lb. (900 g) skinless thick sea bass, halibut or cod fillet, cut into 1 1/2-inch (4-cm) pieces
- Fresh cilantro leaves for garnish
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