SLOW COOKER KERALA FISH CURRY

Ingredients

Instructions for the Masala Paste:

• 3 cloves garlic , minced into a paste
• 1/2 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 2 teaspoons ground fennel seeds
• 2 teaspoons ground Indian red chile
• 2 tablespoons ground coriander
• 1 teaspoon ground black pepper
• 11/2 teaspoons salt
• 1/2 cup water
• 1 tablespoon oil
• 2 medium onions , sliced thin
• 2-3 serrano chiles , sliced thin
• 1 1-inch piece fresh ginger, peeled and julienned 10 to 12 kari leaves
• 2 15-ounce cans coconut milk
• 1/2 cup water

Instructions for the Fish:

• 11/2 pounds mild white fish fillets , such as red snapper, tilapia, or thin fillets of halibut
• Juice of 2 lemons
• 1 teaspoon turmeric
• 1/2 teaspoon salt
• 2-3 tablespoons canola oil
• Lemon wedges , for garnish

Instructions

• Before prepping the ingredients, turn the slow cooker on to the high setting for 15 minutes, until the insert is warmed through.
• In a bowl, mix the ingredients for the masala paste until combined then set aside.
• Heat the tablespoon of oil in a skillet over high heat. Add the onions, chiles, ginger, and kari leaves and fry for 2 minutes, until the onions are just soft. Transfer to the slow cooker insert. 
• Add the masala paste and stir in the coconut milk, rinsing each can with 1⁄4 cup of water and adding this to the slow cooker. 
• Cook for 2 1/2 hours on low. This curry can be made ahead of time to this point and either kept on the warm setting for up to an hour or cooled and then reheated quickly in a saucepan when you want to continue with the next step.
• Trim and cut the fish into 2-inch pieces. In a bowl, combine the lemon juice, turmeric, and salt and mix in the fish to coat well. Let stand for 20 minutes.
• Drain the marinade from the fish. 
• Heat the oil in a skillet over medium-high heat and, working a few pieces at a time so as not to overcrowd the pan, fry the fish for 1 to 2 minutes on each side, until the edges are lightly browned. 
• Transfer the fish with a slotted spoon to a paper towel–lined plate and set aside. Once all the fish is sautéed, carefully transfer the pieces to the hot curry and simmer for another minute or more, depending on the thickness of the fish. Serve hot, garnished with lemon wedges.