Go slow & EAT WELL

Nourish the family with delicious meals that can be made two ways

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Fish, coconut & kūmara curry

PREPARATION 20 MINUTES
COOKING 2 HOURS (SLOW COOKER), 1
SERVES 4

2 tablespoons grapeseed or rice bran oil
4 shallots, halved, thinly sliced
4 garlic cloves, finely chopped
1 tablespoon ginger, finely shredded
3 tablespoons curry powder
1 young coconut, juice reserved, flesh scooped out, thinly sliced (see tip)

270ml tin coconut milk 2 tablespoons fish sauce ½ teaspoon raw sugar Juice of 1 lime 500g kūmara, halved lengthways, cut into 1cm slices 700g snapper, cleaned Salt and freshly ground black pepper, to season Steamed brown or white rice, lime halves, coriander sprigs, to serve

IN THE SLOW COOKER

1 Heat oil in a frying pan over medium heat. Cook shallots, garlic, ginger and curry powder for 5 minutes. Set aside to cool.

2 Combine coconut juice, flesh, milk, fish sauce, sugar and lime juice in the slow cooker. Add kūmara.

3 Make two incisions in each side of the snapper, cutting right through to the bone.

4 Rub the cooled shallot mixture all over the fish, pushing it into the incisions and cavity, then lay the fish in the slow cooker.

5 Cut out a circle of baking paper to fit the cooker and lay it directly on the fish.

6 Cook on low for 2 60 hours, turning halfway through, until the fish is cooked and kumara is tender. Season.

7 Serve with steamed with steamed rice, lime halves and coriander sprigs.

IN THE OVEN

1 Preheat oven to 140°C/120°C fan.

2 Heat oil in a frying heat. Cook shallots, garlic, ginger and curry powder for 5 minutes. Set aside to cool.

3 Combine coconut juice, flesh, milk, fish sauce, sugar and lime juice in a baking dish long enough to hold the fish. Add kumara.

4 Make two incisions in each side of the snapper, cutting right through to the bone.