This curry originates in Cambodia and is a fabulous blend of chilli, coconut milk and spices. It’s traditionally cooked and served in a banana leaf which can be bought at most asian supermarkets.
You Will Need: (Serves 4 Seafood Amok)
- 2 Red Chillies, chopped
- 3 Garlic Cloves
- 1 tbsp Fresh Turmeric, grated
- 2 tbsp Galangal, grated
- 2 tsp Lemongrass Paste
- 1 Onion, chopped
- 1 Lime, zested
- 6 Kaffir Lime Leaves
- 1 pinch of Palm Sugar
- 1 tbsp Sunflower Oil
- 400ml Coconut Milk (Half Fat)
- 400g Skinless Boneless White Fish, cubed
- Handful of Prawns (or any other seafood of your choice)
- 2 Banana Leaves
- Lime Rice (see recipe) to serve
Begin by combining the chillies, whole garlic cloves, turmeric, galangal, lemongrass, chopped onion, lime zest, palm sugar and kaffir lime leaves in a pestle and mortar. (You can also combine them into a smooth paste in a food processor)
Heat 1 tbsp sunflower oil in a frying pan and fry your paste for 3 minutes on a medium heat. Add the coconut milk and simmer. Pour your sauce into a bowl and leave to cool for a couple of minutes before adding you fish.
Prepare your banana leaf by brushing over both sides with a medium flame (to soften them). Leave to rest for a minute, then lay each leaf out flat shiny side on top. Place half the mixture on one banana leaf, and half the mixture on the other banana leaf. fold them over into a square shape and fasten with toothpicks, ensuring that no liquid can seep out. You can also tie them with string.
Place in a hot, dry pan and fry for around 3 minutes on each side, continually turning.
Once you’ve ensured that the fish is cooked until tender, serve with the lime rice and a coriander leaf.