Slow Cooker Fish Tikka Masala

The fish in this recipe is smothered in a rich, thick spicy coconut sauce with just the right heat.  This is the luscious, saucy fish version of the Slow Cooker Chicken Tikka Masala found in the blogsite The Lemon Bowl. I used individually packed tilapia fillets from the frozen area of the grocery store instead of the chicken breast.  I also added more cumin and one more pound of the meat in the list of ingredients in the original recipe since I always ended up with more sauce than meat.  The slow cooker method of cooking makes this an easy winter recipe to go to after being deluged with cookies, ham and potatoes during the holidays and you just want something comforting and exotic with rice for a change.

 Slow Cooker Fish Tikka Masala   

(adapted from The Lemon Bowl)

• 1 medium onion - diced
• 15 oz can coconut milk - light
• 1 cup plain yogurt - low fat
• ¼ cup tomato paste
• 2 tbsps grated ginger root
• 2 garlic cloves - minced
• 2 tbsps garam masala
• 1 tbsp cornstarch
• 1 tsp salt
• 1 tsp cumin powder
• ½ tsp cayenne - optional
• 2 pounds tilapia slices (I buy individually packed frozen ones)
• ¼ cup minced cilantro or green onions - optional garnish

In the slow cooker bowl, blend together all the ingredients except the fish and minced cilantro if using with a whisk.

Place the tilapia slices on top of the mixture and gently cover with some of the mixture. (I like to leave the tilapia slices on top for easy removal during serving).

Cook in a slow cooker for 8 hours at low setting and 4 hours at high setting.  I used an Aroma brand rice cooker/slow cooker to cook it at slow cooker setting for 2 hours.

Garnish with cilantro or green onions.  Serve over rice.