Cambodian Fish Amok Curry

Amok is a classic Cambodian fish curry typically steamed in banana leaves. We thought we’d simplify things so you can make yours in a pan. This flavourful curry combines turmeric, kefir lime and lemongrass with creamy coconut. Haddock or cod bites are steamed on top of the sauce, creating a vibrant fish curry with a kick. Served over lemongrass rice.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Finely chop the onion and chilli

Step 2

Chop the mushrooms, wilt the spinach with boiling water then chop

Step 3

Remove the skin from the fish and chop into chunks

Step 4

Heat oil over a medium heat then add the onions, fry until softened (3 mins)

Step 5

Start cooking the rice

Step 6

Chop the coconut cream and add to a measuring jug. Dissolve in 250ml of boiling water then add the kaffir lime leaves, the fish sauce, the sugar and juice of half of the lime

Step 7

Add the chopped chilli, ginger paste and lemongrass paste and fry for 1 minute until fragrant

Step 8

Add the turmeric and fry for 30 seconds

Step 9

Add the mushrooms and the coconut stock and cook until thickened to a consistency of a loose curry sauce

Step 10

When there is 4 minutes left on the rice, stir the spinach through the sauce and add the fish on top. Cover and cook for 3 minutes until the fish is cooked through

Step 11

Serve with a wedge of lime