Cambodian Amok Fish Curry Spice With Recipe
Amok is a traditional Cambodian dish, historically cooked by steaming fish inside a banana leaf. This Amok Curry Powder is the foundation for the meal with its subtle hints of lemongrass and flavoursome turmeric, complemented with a zesty kick of kaffir lime. The Amok Spice is usually contrasted with coconut cream and produces a delightful mousse-like texture and taste that dances off the plate.
This Amok Curry Powder is usually paired with freshwater fish, and we recommend using sea bass or cod.
However, you don’t need to make a curry to take advantage of these superb flavours. The Amok Spice goes well with chicken, prawns, tofu, and vegetables.
This blend of ingredients is top-notch quality and are free from preservatives, additives, salt, sugar, and artificial colours. Just the Cambodian good stuff, packed together to provide exceptional flavour.
Transform your cooking today and try this 100% money-back guarantee spice now.
(Includes recipe on the back of packet)
No preservatives or additives. No food coloring. Salt free. Gluten free. Nut free and Fat free. 100% pure.
Ingredients: Black Pepper, Coriander, Cumin, Galangal, Garlic, Ginger, Kaffir Lime Leaves, Lemon Grass, Paprika and Turmeric.
RECIPE
CAMBODIAN FISH CURRY RECIPE
Ingredients:
500g fish fillets cut into pieces, 2 onions chopped, 1 Tbsp Leena’s Amok Spice, ½ tsp fish sauce, 1 tsp palm sugar, Tbsp cooking oil, 400mL can of coconut milk, half cup green beans sliced, salt to taste
Method:
1) Grind onions, salt, Leena’s Amok Spice, fish sauce and palm sugar in a blender to make a paste.
2) Heat oil in a wok on a medium heat. Add paste and cook for 2 minutes.
3) Add coconut milk, stir and bring to a boil. Reduce heat. Add fish pieces and simmer for 10 minutes until cooked.
4) Serve with rice.