The traditional way to cook this Cambodian fish curry dish, known as trey amok, is by steaming in small baskets made of fresh banana leaves. For my baked version, I put the curry in ramekins, but any ovenproof bowls will do. The egg binds the ingredients and makes the curry set nicely.
OVEN-BAKED FISH CURRY
100g baby spinach
2 tbsp vegetable oil
1 tbsp palm sugar
2 tbsp fish sauce
1 tbsp tamarind paste
200ml coconut milk, plus extra for the garnish
200ml water
500g skinless white fish fillets, such as cod or monkfish, cut into bitesized
