From the Cambodian Curry with Hannah and Trevor entry, 25 February 2001.
Amok Fish Curry (serves 4-6)
Serve with fragrant Thai rice
For the curry paste (approximate measurements)
100-150 gr peanuts (or more)
5 tablespoon of fresh peeled and chopped ginger
2 pinches of shrimp paste
Rind of one lime (and some of its juice if you fancy)
Kaffir lime leaves
2 stalks of lemongrass chopped
4-6 garlic cloves
2 red chillies
3-4 table spoons of fish sauce
Some sesame oil
Some olive oil
A couple of teaspoons of turmeric
A couple of teaspoons of paprika
Campot (or other black) pepper corns
Some salt
For the curry sauce
the curry paste
1 sliced onion fried in sesame oil
400 gr of curly kale
Some fresh spinach (optional)
Up to 600ml Coconut milk
1 small carton of coconut cream (about 200ml)
2 beaten eggs
Fish
4-5 fillets of river cobbler or other white fish –cut in chunky cubes and marinated in curry paste mixed with coconut milk
And of course salt and my Cambodian curry powder sauce-to season as required.
Hi Lia, I see you use curly kale here too. In the Netherlands we are culturally fixated on mashing curly kale with potato’s to eat it as a ‘stamppot’. But it is nice to do something else with it. Will try your soon. Sarah Raven has an excellent kale-chickpea recipy; fry 1 onion and 3 garlic gloves and add 1 teaspoon of curry powder, 25 g of grated ginger, chilli, salt, peper. THen add 250g of cooked chickpeas, coconut milk, mushrooms (I use a mixture of Shitake and regular), juice of 1 lime, some lemon grass sticks (we have a plant in our house) and simmer for 30 min. Chop the kale and steam it in 5 min, add to curry together with 2 tablespoons of Thai fish sauce and 2 soy sauce and add a bundle of coriander. The latter is hard to find if you don’t shop in supermarkets so I mix grounded coriander seeds into the curry powder mix. We usually eat it with some nice rice. It is sooo good!
Nice one Petra. I love the recipe you just shared. I think I am going to be looking for curly kale soon. Isn’t it amazing how well this vegetable goes with ginger and lemongrass and coconut. I love chickpeas too. You reminded me of another recipe with kale and butternut squash, I type of hotpot that one can make adding either bacon or smoked spanish paprika, for a vegeterian version. I think a kale blog entry should come soon!