Cambodian Curried Snapper (Curry Trey Ruah)
|1 tbs olive oil|
|2 lb red snapper|
|3 large New Mexican Green chilies,soaked|
|1 stick cinnamon, broken|
|1/2 tsp nutmeg|
|2 whole star anise|
|5 cardamom pods|
|1 stalk lemon grass|
|2 tbs cilantro, chopped|
|4 cloves elephant garlic, chopped|
|2 shallots, finely chopped|
|1 tbs galangal (available at Asian markets)|
|1 tbs ginger|
|1 cup water|
|2 tsp shrimp paste|
|1 tsp turmeric|
|3 tbs peanut oil|
|1 and 1/2 cups coconut milk|
|1/4 cup tamarind paste|
|2 tbs sugar|
|2 tbs fish sauce|
|1 tsp salt|
|1 small egg plant cubed|
|1/4 lb green beans julienned|
|4 Thai bird chillies, thinly sliced|
This is an authentic Cambodian recipe. The recipe contains a huge number of ingredients, however this is typical to Cambodian cooking. The key to making this dish is to prepare all of you ingredients in advance. The wonderful flavors in this recipe are well worth the effort. This recipe was adapted from The Elephant Walk Cookbook.
- Combine all ingredients except for fish in blender and blend until smooth.
- Heat oil in saute pan.
- Add spice past and saute for 2 minutes.
- Add coconut milk and let simmer for 3 minutes.
- Add tamarind past, sugar, fish sauce and simmer for another 4 minutes.
- Add fish, egg plant and green beans.
- Cook until fish is tender, about 7 minutes.
- Serve over rice and garnish with chilies.