Recipes from The Spice & Herb Bible Third Edition by Ian Hemphill with recipes by Kate Hemphill, published by Robert Rose Inc. Canada.
Cambodian Fish Curry
Mortar and pestle or small blender
2 small red shallots, finely chopped 2
1⁄2 tsp fine sea salt 2 mL
1 tbsp Amok Curry Powder (page 713) 15 mL
1⁄2 tsp fish sauce (nam pla) 2 mL
1 tbsp palm sugar or packed light brown 15 mL
1 can (14 oz/400 mL) coconut milk 1
1 lb skinless firm white fish fillets 500 g
12 medium raw shrimp, peeled and 12
1⁄2 cup sliced green beans 125 mL
1 fresh long red chile, finely sliced 1
1. Using mortar and pestle or small blender, grind shallots,
salt, curry powder, fish sauce and sugar to make a paste,
adding a drop or two of water if necessary. In a wok over
medium heat, cook paste, stirring, for 2 to 3 minutes,
until fragrant. Stir in coconut milk and bring to a simmer.
Add fish, shrimp and beans and simmer for 10 to
12 minutes, until seafood is opaque and cooked through.
*Plus making spice mix below:
Amok Curry Powder
This Cambodian curry powder is used for fish. It is a perfect example of the influence
Indian migrants have had on cuisines in Asia to the east of India. It is rich and spicy
but, surprisingly, does not overpower the flavor of the seafood it is cooked with.
2 1⁄2 tsp ground red chile 12 mL
2 tsp ground Alleppey turmeric 10 mL
(see Tip, left)
2 tsp ground Madras turmeric 10 mL
1 1⁄2 tsp garlic powder 7 mL
1 1⁄2 tsp ground ginger 7 mL
1 1⁄2 tsp sweet paprika 7 mL
1 1⁄4 tsp ground cumin 6 mL
1 1⁄4 tsp ground coriander seed 6 mL
1 tsp ground galangal 5 mL
1 tsp ground dried makrut lime leaf 5 mL
1 tsp ground kenchur 5 mL
3⁄4 tsp freshly ground black pepper 3 mL
3/4/tsp ground dried lemon myrtle leaf 3 mL
1. Combine ingredients in a bowl and stir well to ensure
even distribution. Transfer to an airtight container and
store, away from extremes of heat, light and humidity,
for up to 1 year.
4 ripe mangoes, peeled, cored and 4
cut into 1⁄2-inch (1 cm) slices
1⁄4 cup butter 60 mL
1⁄4 cup packed light brown sugar 60 mL
1 tbsp ground green cardamom seeds 15 mL
1. In a skillet over medium heat, melt butter. Add sugar
and stir constantly until completely dissolved. Stir in
cardamom seeds. Arrange mangoes in a single layer on
bottom of skillet (in batches if necessary) and cook,
spooning spiced butter mixture over fruit until just
warmed through, about 2 minutes. Transfer mangoes to
serving dishes and repeat with remaining fruit, if needed.
Drizzle with remaining spiced butter and serve.
Substitute an equal quantity of apples, bananas, pears or
seasonal fruit for the mangoes.