My nana used to do this variation and the house smelled amazing. We always make extra!

Slow Cooker Coconut Cod Curry is a heartwarming dish that combines the creamy richness of coconut milk with the delicate flavor of cod. This dish has its roots in traditional Southeast Asian cuisine, well-loved for its vibrant flavors and comforting warmth. It's perfect for those busy weeknights when you want to come home to a meal that's already waiting for you or for a lazy Sunday supper when you can let the slow cooker do all the work. The gentle, mellow spices make it kid-friendly and approachable, while the coconut milk adds a luxurious touch that will make any dinner feel special.

This Coconut Cod Curry pairs wonderfully with a fluffy bed of jasmine or basmati rice, which will soak up all that lovely curry sauce. For some added crunch and color, you could serve it alongside a fresh, crisp cucumber salad or some steamed green beans. A side of warm naan bread would also be perfect for mopping up every last bit of the delicious curry.

Servings: 4

1 pound cod fillets, cut into chunks
1 can (14 oz) coconut milk
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 can (14.5 oz) diced tomatoes, drained
1 cup vegetable or chicken broth
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro, chopped (optional, for garnish)

1. In the slow cooker, combine the coconut milk, onion, garlic, ginger, curry powder, turmeric, cumin, diced tomatoes, and broth. Stir well to mix the ingredients.

2. Season the cod chunks with a little salt and pepper. Add the pieces of cod to the slow cooker, gently folding them into the curry mixture.

3. Cover and cook on low for 4-5 hours until the cod is cooked through and the flavors have melded together.

4. Before serving, stir in the lime juice for a fresh, zesty finish. Adjust the seasoning with more salt and pepper if needed.

5. Serve the curry hot, garnished with fresh cilantro if desired.

If you have picky eaters, you can make this curry milder by reducing the curry powder and cumin, or you could add a bit of yogurt to cool down the spices. For a vegetarian version, you can substitute the cod with chunks of firm tofu or hearty vegetables like sweet potato and cauliflower. Adding a handful of spinach in the last 15 minutes of cooking can also be a great way to sneak in some greens. Additionally, if you like a bit more sweetness in your curry, a tablespoon of honey or brown sugar can balance out the flavors beautifully.