amok trey (cambodian steamed fish curry)

Amok is widely seen as the national dish of Cambodia. It is a fragrant spiced curry that is steamed in banana leaves or coconut shells. You can get fish (trey), prawn, chicken and vegetarian versions but the fish is the most traditional. The flavour is similar to a mild Thai red-curry and there is a similar dish in Thailand called Hor Mok. 

To make your own amok at home is actually surprisingly easy. If you really don't have the time to make your own paste from scratch by all means use a ready bought red curry paste but get the best one you can find. Thank you to Mimi Aye and Luke Nguyen for their inspiration putting together this version of Amok trey.

Amok paste ingredients

Ingredients (serves 2-4 depending on serving bowl size)

Amok Paste:

3 long dried chillies, cut finely and soaked for around 30 minutes in tepid water to soften
6 large cloves garlic
2 shallots finely diced
4cm piece/s fresh turmeric root or 1 tsp ground turmeric
4 sticks of lemongrass, trimmed and sliced as finely as possible
thumb sized piece of galangal, peeled and finely diced
thumb sized piece of ginger, peeled and finely diced
6 kaffir lime leaves, finely sliced
1 tbsp Thai shrimp paste

Everything else:

400ml (1 can) coconut milk

2 eggs

handful of large spinach leaves or similar

2 kaffir lime leaves

1 tbsp palm sugar

1 tbsp fish sauce

approx 400g firm fish fillets, cut into bite sized pieces (or the equivalent of chicken, prawns, squid etc.)

1 tbsp vegetable oil

finished paste

1. Start of by making the paste. You can either do this in a food processor or you can use a pestle and mortar. Either way, make sure everything is cut as finely as possible before you start and it will make the whole process a lot quicker and easier. If you're using the pestle and mortar start off with the 'harder' ingredients then add everything else little by little. I started with the lemongrass then galangal, ginger, turmeric root, soaked chillies, lime leaves, garlic, shallot then finally the shrimp paste. 
2. Heat the oil in a pan then cook the amok paste until fragrant (1 minute or so) then add the coconut milk and simmer gently for around 5 minutes. Season with the fish sauce and pam sugar then remove from the heat and set aside to cool a little.
3. Now prepare your steamer. I used a metal trivet in the bottom of a large saucepan. Place the pan over a medium heat and bring the water up to a boil. If you have the time, patience and materials now would be a good time to make your banana leaf cups too. Check out Rachel Cooks Thai for a good tutorial. I was hungry and couldn't find any banana leaves when I went shopping so instead used my oversized tea cups. They worked perfectly.
4. Once your coconut mixture has cooled enough stir through the beaten eggs and add the fish chunks. Line your bowls/tea cups/banana leaf bowls with the spinach leaves then spoon in the fish pieces. Pour over most of the liquid but leave a little to one side for later.
5. Now place your filled bowls in the steamer, cover and steam on a high heat for 15 minutes. Add the remaining liquid to the bowls then lower the heat to medium and cook for a further 30 minutes. During the cooking process the amok will souffle up a little so don't be alarmed.
6. Once the time is up, remove the bowls from the steamer. Drizzle over a little coconut milk and garnish with some sliced kaffir lime leaves and finely sliced chillies too if you like. Serve with steamed rice.

amok paste mixed with coconut milk

bowls lined with spinach leaves

Ready for the first steaming

south indian style chicken, spinach and tomato soup

I often have soup as my evening meal in the week, it can be quick and easy to prepare, filling and warming on these wintery nights. This recipe is no exception, it is full of flavour and can be put together in under 30 minutes. Feel free to adjust the number of chillies according to your taste.

Ingredients
350g chicken breast cut into large chunks
400g tinned tomatoes
500ml chicken stock
1 medium onion, thinly sliced
2 cloves of garlic, minced
2 cm chunk or ginger, peeled and grated
100g leaf spinach, rinsed and roughly chopped
1 tsp ground turmeric
2 tsp cumin seeds
10-20 curry leaves
1 tsp garam masala
1 tsp ground white pepper
2 bay leaves
3 green finger chillies
3 tbsp oil
salt to taste

1. Put 2 tbsps of the oil in to a large, hot saucepan. Chuck in 1 tsp cumin seeds, the bay leaves, curry leaves and chillies and allow to sizzle for a few seconds until the scent is released.
2. Reduce the heat a little and add the onions cooking them until they are translucent, next add the ginger and garlic and keep moving for about 300 seconds.
3. Next add the chicken and seer all sides. Once you have done that add the tinned tomatoes, reduce the heat, cover and leave to simmer for around 15 minutes or until the chicken is cooked through. 
4. Once the chicken is cooked use a slotted spoon to remove the pieces, place on a chopping board and break up into smaller pieces that are easy to eat with a spoon. Return the chicken to the soup and keep warm while you complete the the next stage.
5. In a small frying pan heat up the remaining tbsp of oil. When its hot throw in the remaining spices, sizzle for a few of seconds then pour in enough of the stock so that all the spices are picked up then add the whole lot to the soup pan along with any remaining stock and the spinach.
6. Once the spinach has wilted serve the soup with flat breads and/or poppadoms.

I've entered this recipe into A Kick at the Pantry Door's 'Feel Good Food Challenge'. Why not take a look at all the other great recipes featured. 

prawn and sweet potato curry

This is a delicious and easy curry recipe that is broadly inspired by a Malaysian style prawn curry. You can adjust the number of chillies to your preferred heat. While the six I put in this one may seem like a lot, the tomatoes, coconut milk and sweet potatoes temper them a little. This made a wonderful Sunday supper.

Ingredients

Curry Paste:

4 green finger chillies

2 dried red chillies

4 shallots peeled and roughly chopped

4 garlic cloves

2 lemongrass stalks chopped into smaller pieces

1 tsp ground turmeric

1 tbsp fish sauce, shrimp paste or salt

3 cm chunk of root ginger, peeled

Everything else:

3 tbsp vegetable oil

2-3 sweet potatoes, peeled and cut into bite sized chunks

400ml coconut milk

400g tinned tomatoes

300ml water

10 curry leaves (fresh is best if you can get hold of them)

2-4 green chillies (optional if you want extra heat)

500g raw prawns

1/2 tsp tamarind paste

1/2 tsp black mustard seeds

To serve:

1 tbsp vegetable oil

10 curry leaves

1/2 tsp black mustard seeds

lime wedges

fresh mint and coriander 

steamed basmati or jasmine rice 

1. Place all the paste ingredients in a food processor and process until you have a smooth paste. Set to one side until you are ready to use it.
2. In a large, heavy based saucepan heat the oil over a medium high heat. Add the curry leaves and mustard seeds and cook until their scent is released and the seeds begin to pop. Next add the curry paste and continue to cook until it begins to dry and becomes fragrant. Stir frequently to avoid the paste sticking to the pan.
3. Add the tinned tomatoes and tamarind paste and cook for a further 3-4 minutes. 
4. Next add the water and sweet potato chunks, reduce the heat and simmer for around 15 minutes or until they are tender and the sauce has reduced.
5. Add the prawns and cook for another 5 minutes or until they are cooked through. Finally add the coconut milk and simmer for a couple of minutes. 
6. For a final flourish, in a small frying pan heat the extra tbsp of oil until hot, add the curry leaves and mustard seed and fry for 20-30 seconds until fragrant then pour over the curry.
7. Serve with steamed rice and garnish with lime wedges and chopped fresh mint and coriander.

I've entered this recipe into A Kick at the Pantry Door's 'Feel Good Food Challenge'. Why not take a look at all the other great recipes featured.