This curry is the epitome of a simple comfort food dish: a few quality ingredients, warm and soothing flavors, and ready in 30 minutes! Serve it over rice or with naan.
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Tender Fish and Tomato Curry
Prep + Cook: 30 Minutes, Makes 4 servings
1 Tbsp. extra virgin olive oil
1 yellow onion, halved top to bottom and thinly sliced
2 stalks celery, thinly sliced
1 tsp. curry powder
15 oz. fire-roasted diced tomatoes, with their liquid
1 lb. catfish or other thick white fish fillet, cut into 1-inch chunks
1/4 tsp. salt, or to taste
1/4 tsp. black pepper, or to taste
Slow Cooker and/or Instant Pot Directions: Add all ingredients to the slow cooker and cook on low for 4 – 5 hours or on high for 2 – 2 1/2 hours.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Halve and slice the onion, slice the celery, dice the tomato, cut the fish and refrigerate.
Scramble Flavor Booster: Double the curry powder or serve the stew with hot pepper sauce, such as Tabasco. Serve the stew with fresh lime wedges.
Tip: If some of your favorite fruits and vegetables aren’t in season now, peruse the frozen fruit and vegetable aisle for alternatives. Frozen produce is picked and flash-frozen at the peak of its freshness and maintains its nutritional benefits and flavor.
Nutritional Information Per Serving (% based upon daily values): Calories 189, Total Fat: 7g, 10.5%; Saturated Fat: 2g, 6.5%; Cholesterol: 66mg, 22%; Sodium: 317mg, 13%; Total Carbohydrate: 11g, 3.5%; Dietary Fiber: 3g, 11%; Sugar: 7g; Protein: 21g
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