Simple Fish Amok Curry
Try the Cambodian inspired 'Amok' fish curry. This aromatic dish is easy to make and ready in around 30 minutes. It's healthy, light and so so delicious!
Servings: 5
Calories: 493kcal
Cost: £1.36
Equipment
Ingredients
- 380 g basa fillets £1.89
- 75 g fresh ginger (£0.40)
- 4 cloves of garlic (£0.55/3)=(£0.18)
- 1 white onion (£0.60/3)=(£0.20)
- 400 ml coconut milk (£0.69)
- 2 bulbs of pak choi (£0.85)
- Bunch of fresh mint (£0.40)
- 1-3 red chillis (£0.46)
- 250 g brown rice (£0.89/4)=(£0.22)
Cupboard Essentials
- 2 tsp turmeric
- 2 tbsp olive oil
- 400 ml fish stock
- 1 tbsp fish sauce optional
- Salt & pepper
Instructions
- Start by prepping the curry paste by blending the ginger, garlic, chilli (1-3 depending on heat tolerance), onion, olive oil, turmeric & pinch of salt. So that my blender didn’t go mad, I roughly chopped the ingredients before adding them. No need to peel the ginger!
- Add the paste to a large saucepan and gently fry on a medium/low heat for around 6 minutes with a splash of water. During this time, add the rice to a separate saucepan with a water to rice ratio of 2:1. Set your timer according to the packet time.
- After the paste has been frying for 6 minutes, add the coconut milk, fish stock and optional tbsp of fish sauce if you have it in your cupboard. Stir to combine and pop the defrosted basa fillets in to poach.
- Reduce to a low simmer for 20 minutes. Meanwhile, slice the pak choi into quarters lengthways through the root & add to the curry for the remaining 10 minutes.
- Serve up with a portion of rice and garnish with fresh mint and deseeded chopped chillies (if you can hack it keep the seeds).
Nutrition
Calories: 493kcal | Carbohydrates: 48g | Protein: 23g | Fat: 23g