I was chatting to the lovely people over at Morphy Richards Home of the House-proud just the other day on Twitter who were looking for a fish recipe for the slow cooker as Good Friday is almost upon us. But I realised that I have never actually cooked fish in mine before. So, always up for a culinary challenge, I said I would love to come up with one for them. So I had a go at Thai green fish curry and do you know what? It wasn’t half bad! Here’s my recipe:
Thai green fish curry
- 500g white fish fillets, skinned and boned (I used pollock because it’s a fab ‘meaty’ fish for a curry and also very budget friendly!)
- 300g cooked king prawns
- 200g Thai green curry paste
- 400ml can of coconut milk
- 2 medium onions, peeled and diced
- 3-4 cloves of garlic, peeled and crushed
- Fresh ginger, about a thumb-sized piece peeled and grated
- Handful of fine green beans
- Half of a red pepper, deseeded and chopped
First, fry off the diced onion with the garlic and ginger until soft but not browned. (I used my Flavour Savour slow cooker which is one pot cooking but obviously for a standard slow cooker you would need to do this in a pan then add to the pot.)
Add the curry paste and coconut milk and stir well to make sure there are no lumps then add the beans and pepper.
Now pop in the white fish fillets. Like I said, I personally like to use pollock as it’s a really ‘meaty’ fish that tends to keep its shape well without flaking too much. And on that note too, I would recommend that you keep the fillets whole rather than chopped as they will of course become very tender as they are being slow cooked and you don’t want the fish to completely disintegrate! Especially as it’s a curry you want to have some hearty chunks of fish in the end result.
Now pop on the lid and slow cook on the lowest possible setting for the longest possible time. Could slow cooking be any easier?!
Then about half an hour before the end of cooking time, add the cooked king prawns and stir. At this point, the white fish will just break up as you stir as it will be so tender so don’t over-stir. I should add as well that I used cooked king prawns (partly because I never quite trust myself when cooking shellfish and partly because that was what I had lurking in the fridge!) but if you preferred to use raw prawns then you of course you could, but would need to add them sooner to make sure they cooked through.
Et voila! My take on a Thai green fish curry! Gorgeous served with mounds of rice and fresh coriander.
And now for the exciting bit! The lovely people over at Morphy Richards want to share the slow cooker love with my blog readers and have very kindly let me hold a giveaway! So, how would like to be in with a chance of winning this fabulous Stainless Steel Digital Slow Cooker?
All you have to do is leave me a comment here on my blog and pop over to Facebook to ‘like’ Morphy Richards Love Your Home (there are always lots of reviews and competitions over there too so do take a look seeing as you’re there!) That’s it!
*****And here’s the boring bit.. The competition is open to residents of the UK only (sorry rest of the world!) The prize will consist of a Morphy Richards 5L Stainless Steel Digital Slow Cooker and no cash alternative will be offered. To enter, leave a comment on this blog and ‘like’ the Facebook page as shown in the link above. The winner will be drawn at random from all entries after the closing date of Wednesday 27th April 2011. The winner will be asked to provide a full UK postal address with postcode but if this information is not received within a week of being contacted, the prize will be re-drawn and a new winner will be contacted. The winners contact details will then be passed on to the lovely people at Home of the Houseproud who will arrange to send the prize directly. (I think that just about covers everything!) *****