Tuk Kroeung Sadao

Tuk Kroeung Sadao

Many Khmer people love Tuk Kroeung, but some don’t know that there is 2 different kind of Tuk Kroeung. Tuk Kroeung Pka Sadao make with tamarind and palm sugar not with lime juice.
My parents and grandparents love Tuk Kroeung with Fresh Pka Sadao. I don’t have the exact recipe; do adjust to the number of people in your family.

You need
1 cup of grill Tilapia, mud fish or cat fish
1 lime juice or more up to you
5 garlic cloves grilled (dot or ang or fry)
4 Thai chilies up to you
1 to 2 T of tamarind concentrate or ripe tamarind juice
1 T of palm sugar or less up to you
2 T of roasted crush peanut
1 T of cooked prahok more or less up to you
Boil 1 cup of water
Fish sauce to taste
1/4 cup of small fresh or jar pea eggplants fried with a bit of oil (this is optional)


In a fry pan put 1 T of oil on low heat, fry pea eggplants, garlic, chilies
until the color turn gray or brown ( do the same with the one in the jar) you can grill them also, but not the pea eggplants.

In a mortar pestle pound the grill garlic, chilies or fried pea eggplants to paste then add the grill fish pound it with one hand holding a spoon stir it so all the ingredients mix well in the mortar. Pound everything to paste.

Spoon the fish paste to a bowl set aside
In a another bowl mix half of hot boiling water with cooked prahok, palm sugar tamarind concentrate, then pour over the fish paste, using spoon to stir and mix it well add more water if needed. Add fish sauce, crush peanut adjust the flavor to your taste.

Serve with Rice, Pka Sadao and all kind of green vegetables as dip.