Yummy Slow Cooked Fish Curry or Pie!

As you can tell, I love my slow cooker. I bought it last year when I became sugar free and so far I think the slow cooker gets used about four nights a week. It’s just so easy to put most or all of your ingredients into one pot and let it simmer away gently. Last weekend I made a spicy fish pie with it and this week I thought I would make a great fish curry. If you haven’t got a slow cooker don’t worry there is a stove version of this recipe too.

All the ingredients in this recipe are good for you but there are two main ingredients that I feel are the most important in this dish. Obviously the first ingredient is fish but the second is not so obvious, tumeric. Tumeric is used in lots of Indian cooking and it has huge health benefits, not only for the body but the mind too.

Salmon is the first fish I used in this delicious dish. For those of you that don’t know, salmon is a superfood and it is known as brain food for humans. It is naturally very dense in nutrition and is an excellent source of high quality protein, vitamins and minerals (including potassium, selenium and vitamin B12). Also it has lots of omega 3 fatty acids. Eating salmon is beneficial in the treatment of osteoarthritis and other inflammatory joint conditions, it can help to reduce the risk of depression and can increase your cardiovascular health.

The next fish I used in this recipe was prawns. Prawns are a good source of unsaturated fat. These fats can help to improve your blood cholesterol levels when you eat them in place of saturated or trans fats. Prawns are also a great source of vitamin B-6, B-12 and niacin which helps the body to produce energy, build muscle and replenish red blood cells.

Cod has similar qualities to salmon and prawns. As I have mentioned before in other posts, Cod is a great fish. Studies have shown that people who eat fish regularly have a much lower risk of heart disease and heart attacks. Cod specifically promotes cardiovascular health because it is a good source of blood thinning omega 3 fatty acid.

The final ingredient I want to write about is tumeric. I have mentioned previously in my blogs this amazing spice but it is such a treasure that I feel it needs writing about a lot. It may be the most effective nutritional supplement in existence. Studies have shown that it has major benefits for your body and brain.

Tumeric has a very important compound in it called curcumin. Curcumin is the most active ingredient in tumeric. It has very powerful anti-inflammatory effects and is a very strong antioxidant. Curcumin boosts levels of the brain hormone BNDF (brain derived neurotrophic factor) which increases the new growth of new neurons and fights various degenerative processes in the brain. It also has beneficial effects on several factors known to play a part in heart disease. Curcumin leads to several changes on the molecular level that help prevent and even treat cancer.

So this dish is so quick, simple and easy to prepare that it will take you no time at all. It’s full of healthy ingredients that will help not only your body but your mind. It’s a great recipe to serve to friends, who like fish or it’s also a great family meal. When I made the spicy fish pie my son ate the lot and then some.

Serves 4 – 6

Equipment

  • Slow Cooker
  • Chopping board
  • Sharp knife
  • Teaspoon
  • Tablespoon
  • Large saucepan (if using the stove)
  • Baking dish for fish pie

Ingredients needed

  • Salmon x 200g
  • Cod or a white fish x 200g
  • Prawns x 250g
  • Coconut Milk x 1 tin 400g
  • Vegetable stock x 200mls (see my Veggie stock recipe on http://www.alexisrealfoodwagon.com)
  • Onion x 1 large
  • Sweet potato x 1 large
  • Carrot x 2 large
  • Tumeric x 1/2 – 1 tsp
  • Cumin x 1 tsp
  • Ground Coriander x 1 tsp
  • Garlic x 2 cloves
  • Bay leaves x 2
  • Spinach
  • Coconut oil x 1 tbsp (if using stove)
  • Salt and pepper to taste

Method for Slow Cooker Fish Curry

  • Start by slicing the onion, peeling and chopping the carrot and sweet potato into 2cm chunks and slice the garlic.
  • Place them in the slow cooker along with the coconut milk and add the spices, bay leaves and then pour in the vegetable stock.
  • Season with salt and pepper.
  • Turn the slow cooker on to a low heat for four hours or a high heat for two hours or on automatic for longer.
  • Next about 30 – 40 minutes before serving, cut the salmon and cod into chunks and add them to the slow cooker.
  • Add the spinach and let it wilt.
  • If using uncooked prawns add them until they turn pink.
  • If using cooked prawns add them until they heat through.
  • Finally serve with rice and enjoy.

Ingredients for Fish Pie

  • Salmon x 200g
  • Cod or a white fish x 200g
  • Prawns x 250g
  • Coconut Milk x 1 tin 400g
  • Vegetable stock x 200mls (see my Veggie stock recipe on http://www.alexisrealfoodwagon.com)
  • Onion x 1 large
  • Potatoes x 500g
  • Carrot x 1 large
  • Tumeric x 1/2 – 1 tsp
  • Cumin x 1 tsp
  • Ground Coriander x 1 tsp
  • Garlic x 2 cloves
  • Bay leaves x 2
  • Spinach
  • Butter x 25g
  • Full Fat Milk x 50mls
  • Strong cheese x 120g
  • Salt and pepper to taste

Method for Fish Pie

  • Start by slicing the onion, peeling and chopping the carrot and slice the garlic.
  • Place them in the slow cooker along with the coconut milk and add the spices and then pour in the vegetable stock.
  • Season with salt and pepper.
  • Turn the slow cooker on to a low heat for four hours or a high heat for two hours or on automatic for longer.
  • Next about 30 – 40 minutes before serving cut the salmon and cod into chunks and add them to the slow cooker.
  • Add the spinach and let it wilt.
  • If using uncooked prawns add them until they turn pink.
  • However, if using cooked prawns add them until they heat through.
  • Preheat the oven at 180º and put the baking tray in to heat.
  • Boil the potatoes for 15 – 20 minutes or until soft enough to mash.
  • Mash together with the butter and milk.
  • Season with salt and pepper
  • Put the slow cooker mixture into the preheated baking tray and spread the mash potato on top.
  • Finally grate the cheese on to the fish pie and put in the oven to bake for about 20 – 30 minutes or until golden brown.

Method for using the stove fish curry

For Ingredients please see slow cooker fish curry

  • Start by slicing the onion, peeling and chopping the carrot and sweet potato into small 1cm cubes and then slice the garlic.
  • Heat the large saucepan to a medium heat and add the onion, garlic and carrot.
  • Fry for around five minutes or until the onions become translucent.
  • Next add the spices and fry for a further minute.
  • Then add the coconut milk, bay leaves and bring to the boil and leave to simmer for about 30 – 40 minutes.
  • Season with salt and pepper.
  • Meanwhile cut the salmon and cod into chunks and add to the coconut milk mixture while it simmers.
  • Add the spinach and let it wilt.
  • If using uncooked prawns add them until they turn pink.
  • However, if using cooked prawns add them until they heat through.
  • Finally serve with rice and enjoy.

Method for stove fish pie

For Ingredients please see slow cooker fish pie

  • Start by slicing the onion, peeling and chopping the carrot and sweet potato into small 1cm cubes and then slice the garlic.
  • Heat the large saucepan to a medium heat and add the onion, garlic and carrot.
  • Fry for around five minutes or until the onions become translucent.
  • Next add the spices and fry for a further minute.
  • Then add the coconut milk, bay leaves and bring to the boil and leave to simmer for about 30 – 40 minutes.
  • Season with salt and pepper.
  • Meanwhile cut the salmon and cod into chunks and add to the coconut milk mixture while it simmers.
  • Add the spinach and let it wilt.
  • If using uncooked prawns add them until they turn pink.
  • However, if using cooked prawns add them until they heat through.
  • Preheat the oven at 180º and put the baking tray in to heat.
  • Boil the potatoes for 15 – 20 minutes or until soft enough to mash.
  • Mash together with the butter and milk.
  • Put the slow cooker mixture into the preheated baking tray and spread the mash potato on top.
  • Finally grate the cheese on to the fish pie and put in the oven to bake for about 20 – 30 minutes or until golden brown.

When I served these dishes to my family they thoroughly enjoyed them and I loved making them. This recipe is so easy and if you are using a slow cooker it will leave you plenty of time to do other tasks. A great dish everyone can enjoy so we hope you enjoy!