Slow Cooker Fish Curry, delicious for the kids :)

I know this recipe could probably take about 5 minutes if you fried the fish, but I find it easier to prep around lunchtime, when little ones sleep, and then put in the slow cooker a few hours before the school run.

Chris and I had this for our dinner and the kids ate most of it, so the next night I did it for them, and again they devoured it!

For 2 - easily doubled!
250g firm white fish, cut into strips
3 tbs natural yoghurt (I use fat free Greek)
1/2 tbs Tandoori Masala Powder (found in the ethnic section in Sainsburys)

Combine the yoghurt and the Masala powder.  Coat the fish and chill for 20-30mins.
Put into the slow cooker and cook on low for around 3 hrs.

Served with rice for the kids, to ours I added mushrooms to the fish, and accompanied with sliced red onion, tomato and coriander (as per pic).

Delicious!
Annie x

Slow Cooked Caribbean Trout

Well it is in the slow cooker though only takes 90 mins to 2 hours, so a new take on the slow cooker for me.  The original recipe was for 4, but this is for 2 and I have ommited a red pepper cos I didn't have one, feel free to throw a sliced one in!

2 small trout, gutted, heads and fins removed and rinsed well with cold water (to remove the fins its easiest to use scissors)
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.

Enjoy x

Slowcooker Coconut, Fish and Prawn Curry

This is a recipe which originally took 25 mins, which isn't always helpful when you are busy putting kiddies to bed and stuff, so I have played around with it and adapted it for the slowcooker.   Still only takes about 3 hours, but worked well this weekend!

Ingredients
Vegetable oil
1 onion, halved and sliced
2 garlic cloves, chopped

10 garlic leaves (58p for loads so have frozen rest)
2 red chillies sliced
1 tsp ground coriander
1/2 tsp chilli powder (I used hot)
1/2 tsp turmeric
1 tsp black mustard seeds
400ml can coconut milk (I used light)
1/2 tsp black, pepper
500g firm white fish - I used haddock
1/2 pepper, I used red cos I found it in the fridge!
8 large cooked shelled prawns
TO SERVE: rice or naan as you wish!

Method

Fry the onion, garlic, curry leaves and chillies in the oil, for around

3 minutes.  

Add in the rest of the ingredients, APART from the prawns, and 

bring to the boil, stirring

Add to the slow cooker and cook for around 3 hours.

Add the cooked prawns and cook for a further 15 minutes or so

Serve with a slotted spook onto a bed of rice, if using, then spoon over some of the creamy coconut sauce - delicious!

Enjoy!

Annie x

Westfield Stratford Rhythm Kitchen Cookery Workshop:)

A lot of you will know that I am a huge fan of Carribean cooking, so jumped at the chance of attending a cookery workshop at the Rhythm Kitchen restaurant at Westfield Stratford.  The place is vibrant and fun, and since opening last September has proved a huge success for owner Delroy.

We watched the Sea Bass being stuffed and cooked and then sampled it afterwards, it was to die for!   You can watch the video by clicking to the right of this blog, and watch some other Food Explorer demonstrations here!

Vibrant and fun

Beautifully presented

I have the Sea Bass recipe myself now, so watch this space for my attempt at cooking it :) or better still get yourself down to Rhythym Kitchen where it is now on the menu every Friday!

To keep in touch with all the Westfield food news, check out the website here :)

Fish Recipe - Simple Spicy Marinade :)

This is a great recipe to spice up some boring white fish.   Did it last night and it was amazing, even Chris loves it - he normally rolls his eyes when I mention fish!

This was enough for two, can be doubled up!

Ingredients:

White fish of your choice!

1 chilli to suit taste, I used the 1 I'd grown

2tbs chopped coriander

2 garlic cloves

4 tbsp natural yoghurt

Method:

Whizz together the chilli, coriander, garlic and yoghurt to make the marinade.

Place fish on foil and cover both sides with marinade.

Fold up foil losely, securing ends, and put in fridge for at least an hour.

Bake at 200c (400f) for about 15 mins.

Easy, quick and very, very tasty!

Enjoy x

The price of fish.........................

"All I said was that piece of halibut was good enough for Jehovah" cool Python quote!

Yesterday I bought some halibut to try a new recipe, and was bleating about the price of fish all afternoon.  Was going to get 2 but it was £13, so settled on 1 piece for £6.  I grumbled all the way home, and then continued tweeting about it - miserable tightwad that I am.

HOWEVER!!!!!!!  My goodness it was beautiful, the texture was amazing, and even though I covered it with spices, the flavour combined with the texture was out of this world!

If you ever come into some money therefore, do feel free to try the following ;)

Serves 4, I easily halved!

Ingredients:
4 halibut steaks
juice of a lemon
1 tsp garlic granules
1 tsp paprika
1 tsp ground cumin
1 tsp dried tarragon
2 tbsp olive oil
Flour for dusting
300ml fish stock
2 red chillies seeded and finely chopped (remember wash hands straight away)
2 tbsp chopped coriander

Method:
Mix together the lemon juice, garlic, paprika, cumin and tarragon and spoon over the fish.  Cover loosely with cling film and marinate for a few hours or overnight in the fridge.

Heat the oil in a large frying pan.  Dust the fish with flour, then fry for a few minutes on each side, until golden brown all over.

Pour the fish stock around the fish, cover and simmer for 5 minutes, until fish cooked through.

Add the chopped chillies and a tablespoon of coriander to the pan.  Simmer for a further 5 minutes.

Transfer to plates and serve.  We had ours with a caesar salad, yummy!

Enjoy, and worry about the overdraft tomorrow ;)

Annie x