Cambodian Fish Curry

A mild curry that is not overly spiced, yet the flavours are not at all compromised. It is also very easy to cook – always a bonus in my books. 

If you are looking for a mild type of curry then you have found the right one to try. I got inspired to make this from watching Cambodian Amok Fish Curry being cooked on Rick Stein’s Far Eastern Odyssey TV series. I did some searching on the recipe and found many all with slight variations to them.

In the end, I just used what ingredients I had available to me and modified it to make it work for me. As such, I thought it would be best not to call it Cambodian Amok curry so as not to ignite the wrath of any foodie purists.

This curry is slightly different to what I am used to. It is very mild and not overly spiced, yet the flavours are not at all compromised. It is also very easy to cook – always a bonus in my books.

A point to note, this curry does use peanuts in its base so if you are allergic, you need to find a substitute. I hope you make this and enjoy. See you soon!

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Recipe for Cambodian Fish Curry

Ingredients for Curry Paste – blended

2 stalks of Lemongrass (don’t use the tops if they are too hard)

2 shallots

3 cloves Garlic

2 Tbsp Coconut Milk

50gm Toasted Peanuts

4 stalks of Coriander

4 Kaffir Lime Leaves (take out the woody stem)

1 Dried Chilli (deseeded)

1 tsp Salt

1 tsp Sugar

1 Tbsp Turmeric Powder

100ml water

Ingredients for Curry

400gm Cod Fish, cut into slices

2 Tbsp Vegetable Oil

2 Tbsp Fish Sauce

1 Tbsp Light Soy Sauce

1 Tbsp Turmeric Powder

4 Tbsp Coconut Milk

100ml Water

½ tsp salt

1 tsp sugar

1 Large Egg, beaten

2 Kaffir Lime Leaves (Chopped finely)

Method 

1. Put all the ingredients that are to be blended into your blender and blend. If the mixture is too thick add more water to make it easier to blend.

2. Heat up the oil in a pot. Once hot and over medium-high heat, add in the blended curry paste and stir fry until fragrant and the oil starts to separate. Add in the fish sauce, light soy sauce, and turmeric powder and continue to stir fry until even.

3. Next, add in the coconut milk and water and lower the heat to a simmer. Stir the ingredients lightly to combine. Simmer for 10 minutes. After 10 minutes, add in salt and sugar and taste. Add more seasoning if required. Add in the fish and leave to simmer for another 3-5 minutes or until the fish is cooked.

4. Just before switching off the heat, add the beaten egg into the curry and stir through. This is to thicken the curry. Switch off the heat and dish up. Sprinkle on the finely chopped kaffir lime leaves to finish.