Home Recipes Recipe: Cambodian Amok Fish Curry with Pumpkin

Recipe: Cambodian Amok Fish Curry with Pumpkin

by Peter Steyn - Editor, GlobeRovers
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This is one of the best curries I have ever made myself – Cambodian Fish Curry. In Cambodia it is called Amok Curry and its very popular. Delicious and easy to prepare. Try it and enjoy it.

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Recipe: Cambodian Amok Fish Curry with Pumpkin

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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • About 1/2 kg of Fresh Mackerel fish (may substitute with any fish)
  • Two cups of Coconut milk (no real substitute)
  • One cup of water
  • Cambodian Amok Fish Curry powder (or any Asian curry if you don’t have the Cambodian curry)
  • Fresh veggies such as carrots and potato
  • Three hundred grams of purified pumpkin or squash
  • Three tablespoons of tamarind paste (may substitute with a bit of lemon juice)
  • Two tablespoons of fish sauce (may substitute with salt)
  • One teaspoon of black pepper (may substitute with white pepper)
  • One teaspoon of ground chilli
  • Fresh basil leaves for garnish

Instructions

  1. Boil fish in the water until done then cool down and remove all the bones carefully.
  2. To a cooking bowl or wok add coconut milk, water, curry powder (premixed with water to paste), and veggies. Cook for about 20 minutes until the veggies are soft.
  3. Add the deboned fish broken into small pieces.
  4. Add the purified pumpkin or squash, tamarind paste, fish sauce, pepper, and chilli.
  5. Cook for another 15 minutes.
  6. Remove and serve with basil leaves for garnish.
  7. Enjoy!

Food amok curry

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