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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.
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
- Boil fish in the water until done then cool down and remove all the bones carefully.
- 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.
- Add the deboned fish broken into small pieces.
- Add the purified pumpkin or squash, tamarind paste, fish sauce, pepper, and chilli.
- Cook for another 15 minutes.
- Remove and serve with basil leaves for garnish.
- Enjoy!
Blog post and photos by Peter who has been travelling almost full-time since 2005 and has been to over 122 countries. He visited several countries, such as Japan, more than 20 times. Peter is Editor-in-Chief and Publisher of GlobeRovers Magazine, an independent travel magazine focused on intrepid destinations.