INGREDIENTS:

• Coconut cream
• 4 lime cheeks
• 4 shredded kaffir lime leaves (optional)
• 1 red chilli, shredded
• 1 spring onion, finely chopped
• Sticky (glutinous) rice, cooked to packet instructions
• 4 banana leaves to make cups

For the Kroeung (curry paste):

• 2 dried chillies, soaked
• 3 cloves garlic
• 3 stalks of lemongrass, trimmed to tender middle bit
• 1 shallot
• 1cm slice of galangal
• 1 lime leaf
• 1 tsp salt

For the Amok:

• 400g haddock, chopped into bite size pieces
• 2 birds eye chillies, finely sliced
• 500ml coconut milk
• 1 tbsp of fish sauce
• 1 tsp shrimp paste
• 1 egg

METHOD:

• Preheat the oven to a very low heat and place the shrimp paste in for 10 minutes to warm up, this helps to release more flavour
(optional).

• Make the Kroeung paste either in a pestle and mortar or a processor.

• Beat the egg and the shrimp paste together then mix with the Kroeung curry paste, coconut milk, fish sauce, chilli and haddock.

• To make the banana-leaf boats, stack two pieces of leaf (cut to the rough height of the banana leaf and about 9 inches wide) with their bright green surfaces facing out (their dull surfaces together). Work with one corner at a time, bring the edges together at the corner to form a point. Fold in the triangular-shaped pieces you folded at each corner across the end to form one end of the banana-leaf boat. Secure the finished fold with a toothpick. Repeat with the other side. If you don't want to bother, you can line a bowl with two layers of banana leaf and put the fish mixture in that for steaming. You'll get all the benefits of the banana leaf without the need to fold it.

• Split the curry between the two cups and place into a steamer and steam for 15- 20 minutes. A couple of minutes before the end pour a little coconut cream on to each curry and sprinkle with chilli, spring onion and shredded lime leaves. Serve with a lime cheek and rice.

Find all the recipes from ITV1's Daily Cooks Challenge at
www.cooksforcooks.com.