Cambodia has many wonderful fish dishes, and this is one of my favourites. Amok is a fragrant blend of spices in a coconut broth, and ideally steamed in banana leaves, if you can get your hands on some here in Ireland, please let me know.
This weeks curry is Jalfrezi. Chicken jalfrezi is actually one of the most asked for curries at curry houses throughout the UK.
Got 20 minutes to spare and you want to cook up a creamy, smooth, tangy yet sweet curry loaded with tender chicken, peppers, lime leaf and Thai… Read more ““Punching Pastor” Cooks Panang”