Fish Curry Recipe
Fish Curry is an authentic Khmer recipe that features fish cooked in a flavorful and spicy coconut curry sauce with the addition of eggplant. Traditionally prepared during the New Year celebration week, this dish is versatile, allowing the use of various fish types such as snakehead fish (trey tok), catfish (trey naing), or basa fish.
To create the rich curry sauce, garlic, minced fresh or frozen lemongrass, chopped hot chili peppers (optional), paprika, and curry powder are pounded together using a mortar and pestle or a food processor. The aromatic mixture is then sautéed in vegetable oil in a preheated wok or skillet.
After the spices are well incorporated, water and coconut milk are added to the wok. The curry is seasoned with fish sauce, salt, and sugar, creating a harmonious blend of savory, salty, and sweet flavors. The fish, cut into approximately 3-inch chunks, and Asian eggplant, sliced into 1-inch halves, are introduced to the curry sauce. The dish is then covered with a lid and cooked over low heat until the eggplant becomes tender. Occasional turning of the fish and eggplant ensures even cooking.
Fish Curry is best enjoyed hot and served with rice, providing a delightful and satisfying meal that showcases the authentic taste of Khmer cuisine.
|2 cloves of garlic, minced
|3 tablespoons of minced fresh or frozen lemon grass
|2 fresh hot chili pepper, chopped (option)
|1/2 teaspoon of paprika
|1 tablespoon of curry powder
|2 tablespoons of vegetable oil
|1 cup of water
|1 cup of coconut milk
|1 table spoon of fish sauce
|1/4 teaspoon of salt
|1/2 tablespoon of sugar
|1 whole medium size trout, cleaned and cut about 3 inches chunks
|2 asian egg plant, cut an inch half in length
Directions to make Fish Curry
- Pounded garlic, lemon grass, hot chili pepper, paprika and curry in a small mortal by hand, or by food processor.
- Pre heat a wok or skillet.
- When wok is hot, add oil and prepared spices, stirs well, add water and coconut milk.
- Seasoning with fish sauce, salt and sugar, stirs well, add fish and eggplant to curry sauce.
- Cover with lid and cook in low heat, turns fish and eggplant occasionally, cook till eggplant tender.
Serve hot with rice.
Related Recipe: Green Curry Salmon with Lotus Shoot
Serving Size: 2
Calories Per Serving: 886