1 tsp ground allspice
1 tsp paprika
1 tsp ground coriander
2 tbsp olive oil
3 spring onions, thickly sliced
1 tomato roughly chopped
1 fat red chilli chopped (I kept seeds in, according to taste - you could try scotch bonnet)?
1 sprig of thyme
150ml fish stock
salt and pepper
Slash the trout on each side 2 or 3 times. Mix the spices, salt and pepper on a plate, then coat the trout with the spices on both sides.
Heat the oil in a frying pan, add the trout and fry until browned on both sides. Transfer to the slow cooker, top and tailed to fit in one layer.
Add the remaining ingredients to the frying pan and bring to the boil. Pour over the trout, cover with the lid and cook on high for 90 minutes to 2 hours.
Serve with warm bread to mop up the juices and we added some spinach too.