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Cambodian Amok fish curry with pumpkin

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.

INGREDIENTS:

  1. Cambodian fish curry recipe, food, travelAbout 1/2 kg of Fresh Mackerel fish (may substitute with any fish)
  2. Two cups of Coconut milk (no real substitute)
  3. One cup of water
  4. Cambodian Amok Fish Curry powder (or any Asian curry if you don’t have the Cambodian curry)
  5. Fresh veggies such as carrots and potato
  6. Three hundred grams of purified pumpkin or squash
  7. Three table spoons of tamarind paste (may substitute with a bit of lemon juice)
  8. Two tablespoons of fish sauce (may substitute with salt)
  9. One teaspoon of black pepper (may substitute with white pepper)
  10. One teaspoon of ground chili
  11. Fresh basil leaves for garnish

METHOD:

  1. Boil fish in water until done then cool down and remove all the bones carefully.
  2. 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.
  3. Add the deboned fish broken into small pieces.
  4. Add the purified pumpkin or squash, tamarind paste, fish sauce, pepper, and chili.
  5. Cook for another 15 minutes.
  6. Remove and serve with basil leaves for garnish.
  7. Enjoy!