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 Wok 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 sugar 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 deveined 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. Serve immediately. Preparation time: 10 minutes Cooking time: 15 minutes *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.
Cardamom Mangoes 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.
Variation Substitute an equal quantity of apples, bananas, pears or seasonal fruit for the mangoes. Preparation time: 10 minutes Cooking time: 10 minutes