Crockpot experiment

[razorjak]

One 16 oz can of coconut milk
Two cans of water
three ounces of AB's curry powder(*)
One chopped red pepper
One half diced yellow onion
One half rough chop yellow onion
Four chopped carrots
Two yukon gold potatoes, chopped
Two tablespoons Sugar in the Raw
Eight ounces plain yogurt
Two cups dry brown rice
Dash of hot oil
Two perch fillets
extra pinch or three of the curry powder
fresh cracked black pepper

(*) Alton Brown's curry powder mix
6 tablespoons whole cumin seeds, toasted
6 tablespoons whole cardamom seeds, toasted
6 tablespoons whole coriander seeds, toasted
3/4 cup ground turmeric
3 tablespoon dry mustard
3 teaspoon cayenne
( -Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste. -)

Cooking it on low for two hours.
Then sprinkling the excess curry powder and cracked black pepper on the perch and placing it on top of the mix.
(Leaving for my stafff meeting)
Cooking for another three hours or so on low.

We'll see how it turns out.


EDIT - It was deeelish. Probably a bit too hot for those with a preference for milder tastes. But DAMN GOOD if I do say so myself. I think next time I will try another type of whitefish, like walleye or tilapia.

Comments

[lil-m-moses.livejournal.com]

We'll see how it turns out.

And then, if necessary, you can edit the title to say "Crackpot Experiment". ;) I bet it will be good, though.

[razorjak.livejournal.com]

Most of my crockpottery is based on crackpottery.

[lil-m-moses.livejournal.com]

Or crotchpottery.

[mspaintchuk.livejournal.com]

Cockpottery?

Sounds great.

[ogremarco.livejournal.com]

Only thing I would add would be some kind of citrus, some lime or tamarind.

Re: Sounds great.

[razorjak.livejournal.com]

lime was drizzled over the fish after served.

[lucybond.livejournal.com]

You're trying to EAT perch?

Hmmm, I guess slow-cooking it in curry is a good move, but isn't that stuff chock-full of nasty, prickly bones?

We tend to chuck 'em back in the UK, but I guess they're edible if you can successfully fillet them.

[razorjak.livejournal.com]

Perch are small fillets once done. But they make for good eats. I would've tried for another type of whitefish but the perch fillets were all I had left from the last time I went fishing.

Have I mentioned that I love the fact my family owns a cabin on a lake? Mostly perch and bluegill, but we get some walleye and bass on occassion.

[lucybond.livejournal.com]

Ooooh. Nice.

Bet you didn't know I used to fish. Trout, mostly.

We had this cute fishing gift set sent to our store, with lures, a float, a little book, a penknife & other bits & bobs, but now there's such a big knife-amnesty thing going on, they withdrew it from sale!

I always liked perch, btw. The stripes. The orange fins. Nice to watch.

[virtualdan.livejournal.com]

are the perch in your end of the sticks an oily fish? here they're pretty much a reef fish, a.k.a. 'seaperch' or 'nileperch'...but.. would substitute nicely.. how did it turn out? i might give that recipe run in the dan crockpot..

[razorjak.livejournal.com]

I think any whitefish would do well. Hell, I think you could use cod with this one if you wanted.