Cambodian Coconut Fish Curry

Ingredients

• 500g (1.1 lb) firm white fish fillets, cut into chunks 500g (1.1 lb) firm white fish fillets, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 stalks lemongrass, bruised and chopped 2 stalks lemongrass, bruised and chopped
• 2 tablespoons grated galangal 2 tablespoons grated galangal
• 1 tablespoon grated turmeric (or 1 teaspoon ground turmeric) 1 tablespoon grated turmeric (or 1 teaspoon ground turmeric)
• 4 kaffir lime leaves, torn 4 kaffir lime leaves, torn
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 1 teaspoon salt 1 teaspoon salt
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and golden.
2. 2.
   Add the lemongrass, grated galangal, grated turmeric, and torn kaffir lime leaves to the pan. Stir fry for a minute to release the aromas.
3. 3.
   Pour in the coconut milk and bring it to a gentle simmer.
4. 4.
   Add the fish sauce, palm sugar, and salt to the coconut milk mixture. Stir well to combine.
5. 5.
   Carefully place the fish fillets into the pan, ensuring they are fully submerged in the curry sauce.
6. 6.
   Cover the pan and let the fish simmer in the curry sauce for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
7. 7.
   Once cooked, remove the pan from heat and garnish with fresh cilantro.
8. 8.
   Serve the Cambodian Coconut Fish Curry hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers and use only the tender inner part for the best flavor. Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their aroma.
• Galangal — If fresh galangal is not available, you can use dried galangal powder as a substitute. However, fresh galangal provides a more authentic flavor.
• Kaffir lime leaves — Tear the leaves before adding them to the curry to release their fragrance. If fresh leaves are not available, you can use dried kaffir lime leaves, but use them sparingly as they have a stronger flavor.

Tips & Tricks

• For a spicier curry, add a finely chopped red chili or a teaspoon of chili flakes.
• If you prefer a thicker curry, let it simmer uncovered for a few extra minutes to allow the sauce to reduce.
• Experiment with different types of fish to find your favorite combination. Snapper, cod, or tilapia work well in this recipe.
• To make it more authentic, serve the curry in banana leaf cups or bowls.
• If you can't find fresh turmeric, you can use ground turmeric as a substitute, but reduce the quantity to 1 teaspoon.

Serving advice

Serve the Cambodian Coconut Fish Curry with steamed jasmine rice or crusty bread to soak up the flavorful sauce. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To enhance the presentation, serve the curry in individual bowls or on a large platter. Sprinkle some additional torn kaffir lime leaves and a drizzle of coconut milk on top for an extra touch of elegance.