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 coconut milk, shaken well before opening
• Skinless thick sea bass, cut into 1  1/2-inch (4-cm) pieces
• Fresh cilantro leaves for garnish

Instructions:

• In a fry pan over medium heat, warm the oil. Add the onion and a pinch of salt and cook, stirring occasionally, until lightly golden, about 6 minutes. Add the tomatoes, chutney, ginger, coriander, chile powder, mustard seeds, turmeric and 1 tsp. salt and cook, stirring, until the tomatoes start to break down and the spices are fragrant, about 5 minutes.
• Transfer the tomato mixture to a slow cooker, add the coconut milk and stir to mix well. Cover and cook on low for 1 hour.
• Add the fish and stir to coat the fish evenly. Cover and cook on low for 30 minutes. The fish should be opaque throughout.
• Divide the curry among individual bowls, garnish with cilantro and serve.