- Jan 5, 2020
- Reaction score
- Twickenham, London
I can't say I've ever been to Cambodia but I do love the cuisine! This yellow fish curry is very simple, you just add everything in the same pot and heat through.
Amok Trei (Cambodian fish curry)
Enough for 3-4
500g skinless haddock fillets
2 stems lemongrass, white part only, chopped.
Tablespoon chopped fresh galangal
3 garlic cloves, chopped
2 small red onions, chopped
2 Kaffir lime leaves
1 chilli, de-seaded and chopped
1 teaspoon ground turmeric
1/2 teaspoon Prahok (fermented shrimp paste)
1 tablespoon fish sauce
1 tablespoon palm sugar
1/2 teaspoon salt
200ml thick coconut milk
150g baby spinach leaves, sliced
Cut fish into bite sized pieces.
Put the lemongrass, galangal, garlic, onion, chilli, and 1 of the lime leaves into a food processor to make a paste. Add tablespoon of water to help it bind.
Place curry paste in a bowl and add the coconut milk and spinach. Add fish and stir through.
Traditionally this dish would be steamed in banana leaves but you can also simmer it gently in a pan. Serve with jasmine rice and garnish with julienned chilli and remaining lime leaf.
Let me know what you think.
Follow me on Instagram if your so inclined!