Planning to make a thai curry in the slow cooker with cubes offish in it.I have just bought the slow cooker so haven't tried fish in it before - will it overcook if I put it in at the beginning?Should it be frozen, or added halfway through cooking???
Did get a book but it doesn't mention fish, can't really find anything on google - guess I will just wing it and see what happens!
gerry64,
May 23, 7:03pm
will be interested to see how it goes
kay141,
May 23, 7:46pm
I have both of Alison Holst's slow cooker books. There are several fish recipes in each but no curry. In all the recipes apart from salmon, she uses thick fillets of firm white fish.The cooking times vary from 1 hour to 4 hours with 1 hour being the most common. Perhaps you could do the curry with all the other ingredients and put in large cubes of fish about 1hr before you want it.
macke,
May 23, 10:16pm
That is what I'm planning on doing.Curry has been cooking since this morning, will pop fish in around 5pm and cross my fingers!
buzzy110,
May 23, 10:49pm
I'd like to make an observation if I may.
It has been my experience that when raw fish is added to a hot sauce or liquid to cook it will give up a lot of liquid. I think (and it is only my opinion) your Thai curry, which is probably perfectly formed at this point, with the correct texture and thickness, will thin down and start to separate because of all the liquid that will come out of the fish.
If it were me doing it I would cube and gently pan fry the fish and add it to the sauce at the last minute.
macke,
May 23, 10:56pm
oh really, never thought about that!!I will give the fish a wee fry before adding it, thank you!!
gerry64,
May 23, 11:10pm
macke thats what so great about this MB isnt it - someone like buzzy buzzes in and gives a tip that can make all the difference
macke,
May 24, 7:32pm
Curry was delicious - fish perfectly cooked after one hour!(I used Southern Kingfish)mmm, leftovers for lunch today!
kay141,
May 24, 7:46pm
I have both of Alison Holst's slow cooker books. There are several fish recipes in each but no curry. In all the recipes apart from salmon, she uses thick fillets of firm white fish.The cooking times vary from 1 hour to 4 hours with 1 hour being the most common. Perhaps you could do the curry with all the other ingredients and put in large cubes of fish about 1hr before you want it.
gerry64,
May 24, 8:09pm
Thanks macke for checking in with the result - will give it a try
buzzy110,
Sep 27, 2:56pm
I'd like to make an observation if I may.
It has been my experience that when raw fish is added to a hot sauce or liquid to cook it will give up a lot of liquid. I think (and it is only my opinion) your Thai curry, which is probably perfectly formed at this point, with the correct texture and thickness, will thin down and start to separate because of all the liquid that will come out of the fish.
If it were me doing it I would cube and gently pan fry the fish and add it to the sauce at the last minute.
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