© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Colonel Ian F. Khuntilanont-Philpott
This curry is hot, as a complement to it I suggest the Kai Yang Isan recipe. This is a curry that is best if you have an angler in the family. You can probably prepare it with anything that you catch that doesn't eat you before you get it on the plate. I particularly like it done with catfish. If you don't have access to fresh caught fish, you can use any shop bought fish. Mackerel is a good staple.
1 pound filleted fish (catfish or mackerel)
¼ cup fish sauce
½ cup shallots
½ cup crushed garlic
/12 cup prik ki mu
2 tablespoon kapi (fermented shrimp paste)
5 cups water
2 tablespoon palm sugar
⅓ cup tamarind juice
½ cup long beans
½ cup bamboo shoots
If using mackerel discard the head and tail, cut the fish in half along its belly, discard the backbone. If using catfish just chop it into chunks, and warn the diners about the bones. Briefly fry the kapi to bring out it's flavor. In a blender or food processor, place a cup of water, the fish sauce, shallots, garlic, thinly sliced prik ki nu and fermented shrimp paste. Blend to a coarse paste, and add to 4 cups of water in a saucepan and bring to a boil. Add the fish, palm sugar, tamarind juice, sliced long beans and sliced bamboo shoots. Bring to a boil, reduce the heat until it is just boiling and the fish is cooked (about 5 minutes).
Serve over Thai Jasmine rice.