CAMBODIAN STYLE FISH CURRY
The flavour of this quick and easy curry is phenomenal!
If you don’t like white fish, you can substitute with salmon, chicken thighs, prawns or just add more of your fave veggies!!!
It’s a winner and very mild for the kiddies too
Serves 4
Ingredients:
4 garlic cloves, whole
1 medium red onion, roughly chopped
2 inch piece ginger, peeled and roughly chopped
2 inch piece fresh turmeric, peeled and roughly chopped (2x tsp of powder is also fine)
3 lemongrass stalks, outer layer peeled and finely sliced
2 tablespoons fish sauce
1 tablespoon brown sugar
600ml (1.5 cans) coconut milk
6 kaffir lime leaves
600g firm white fish, cut into 3cm pieces (I use rockling)
1 large lime, juice squeezed
100g snow peas, trimmed
2 bunches of bok choy, washed and roughly chopped
Method:
Place the Bok choy and snow peas in a microwave safe bowl with some water in the bottom. Place in the microwave for 2 minutes to start the cooking process. Remove, drain and set aside. You can also blanch them in a pot of boiling water (if you’d prefer not use the microwave).
In a blender or food processor, add the garlic, onion, ginger, lemongrass, turmeric, fish sauce, brown sugar and blend together. Then add the coconut milk to the blender and process until well combined.
Transfer the coconut paste to a heavy based saucepan/ frying pan on medium heat. Grab the kaffir lime leaves and crush them in your hands to release their flavours. Add them to the pan. Bring the mix to the boil, while stirring occasionally and then turn down to a gentle simmer. Cook this for 10 minutes to develop flavour.
Add you fish pieces to the pan and stir to get them fully immersed into the liquid. Poach the fish for about 6-8 mins (depending on the thickness). In the last 2 minutes of cooking the fish, add your snow peas and bok choy to the pan and stir everything together.
Give a good squeeze of lime juice to the pan. Serve on a bed of rice.