Ingredients
1/2 cup flaked unsweetened coconut
2 serrano chiles, sliced (ribs and seeds removed for less heat, if desired)
1 teaspoon whole coriander seeds
1/2 onion, coarsely chopped
1 inch fresh turmeric, peeled and coarsely chopped
1 inch fresh ginger, peeled and coarsely chopped
2 cloves garlic, thinly sliced
2 tablespoons tamarind paste
1 teaspoon ground cumin
1/4 teaspoon fenugreek seeds
1 tablespoon mild curry powder
Kosher salt
2 cans (13.5 ounces each) unsweetened coconut milk
2 pounds firm white-fish fillets, such as cod or halibut, cut into 2-to-3-inch pieces
Fresh cilantro, for serving
Preparation
Preheat a 5-to-6-quart slow cooker. Combine coconut, chiles, coriander seeds, onion, turmeric, ginger, garlic, tamarind, cumin, fenugreek, curry powder, and 1 teaspoon salt in a food processor; puree until a paste forms.
Transfer to a saucepan, add coconut milk, and bring to a boil. Transfer coconut mixture to slow cooker. Cover and cook on high until slightly thickened, 2 hours (or on low 4 hours).
Season fish with salt and add to slow cooker, submerging in curry sauce. Cook on low until fish is flaky but not falling apart, about 20 minutes. Serve, sprinkled with cilantro.
