An classic Khmer meal calls for savoring fish with a hot coconut curry sauce and eggplant. One of the foods my family often prepares throughout the week leading up to New Year’s. At home, we typically use snakehead fish (trey tok), catfish (trey naing), or basa fish for making fish curry. However, you may use any type of fish you choose with this recipe.
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
the recipe for fish curry
By hand or in a food processor, grind garlic, lemon grass, cayenne pepper, paprika, and curry in a small mortar.
Warm up a skillet or wok.
Add oil and the prepared spices to the hot wok. Stir well. Add the water and coconut milk.
Fish and eggplant are added to the curry sauce after seasoning with salt, sugar, and fish sauce.
Turn the fish and the eggplant occasionally while cooking over low heat until the eggplant is soft.