Amok fish curry is well known across Cambodia. During my last trip I picked up dried powdered Amok Fish Curry and made up my own recipe which turned out to be incredibly delicious. Pumpkin and fish together in a curry is certainly not common in Asia, or anywhere in the world as far as I know, but it is delicious. (Click link above to see photos).
RECIPE for Cambodia Amok fish curry and pumpkin
Amok fish curry is well known across Cambodia. During my last trip I picked up a packet of dried powdered Amok Fish Curry and then made up my own recipe which turned out to be incredibly delicious. While pumpkin and fish together in a curry is certainly not common in Asia, or anywhere in the world as far as I know, it is delicious and healthy.
- 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 table spoons 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 chili
- Fresh basil leaves for garnish
- Boil fish in 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 minute 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 chili.
- Cook for another 15 minutes.
- Remove and serve with basil leaves for garnish.