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Fish Curry Southern Food
Fish Curry Southern Food Menu, southern food recipes It is considered a popular food menu in the South. That is popular in every region of Thailand. This curry is made from the stomach of a fish. In the central region, it is called fish kidney. In the southern region, it is called fish belly. It is fermented with salt to preserve food. Preserve raw materials for a long time And when you want to eat it, take it out and process it into a super hot curry. It can taste delicious.
Nutritional value Fish kidney curry is a food that provides protein. and calcium from mackerel and fish kidneys, as well as vitamins, minerals, and dietary fiber from various vegetables that are added, making it considered a food with high nutritional value. However, fish kidneys have a very salty taste and are high in sodium. People who have problems with sodium intake, such as those with kidney disease, diabetes, and the elderly should avoid it.
Fish curry ratio (recipe)
- All fish kidney juice that can be boiled
- Water 1500 ml.
- All curry paste that can be pounded
- 300 grams of pumpkin
- 400 grams of brinjal eggplant
- 300 grams of boiled bamboo shoots
- 100 grams of yardlong beans
- Palm sugar 1+1/2 tablespoons
- 2 tablespoons concentrated tamarind juice
- 2 grilled mackerel fillets (large size)
- Torn kaffir lime leaves (quantity as desired)
- 1 teaspoon of MSG
Note: This curry recipe makes a large pan for 3-4 people for 2 meals.
Advice
1. If you don't have fish paste You can use 1-2 tablespoons of regular shrimp paste instead, pounding it with the curry paste.
2. You can use other types of fish as you like, such as bonito, saba fish, or grilled catfish.
3. Cut the pumpkin into large pieces. When making curry, it won't be messy.
4. Cut the fish into pieces that are not too small. When making curry, it won't be messy.
Southern curry paste ingredients
- 30 small dried chilies
- 8 fresh red chilies
- 20 grams of lemongrass
- 10 grams of galangal
- 5 grams of kaffir lime skin
- 10 grams of garlic
- 10 grams of turmeric
- 10 grams of ground pepper
- 1 tablespoon of real shrimp paste
How to make Southern curry paste
1. Set up a mortar and add dried chilies. Pound it thoroughly then add fresh red chilies. Pound thoroughly again. Then add lemongrass, galangal, kaffir lime skin, garlic and turmeric, then pound them together again.
2. When combined, add peppercorns. Then pound together again until fine.
3. Add shrimp paste, then pound well again.
method
1. Grill fish on a charcoal grill. Use a large mackerel to grill. By grilling until fragrant and yellow. Then carve the meat into large pieces. by removing the bones Try to carve it into large pieces.
2. Set the pan and use medium heat. Then add water. Followed by torn kaffir lime leaves, galangal, and lemongrass. Wait for the water to boil, then add fish shrimp paste. Follow with fish kidneys and leave for 5 - 10 minutes. Do not stir as it will make the fish fishy.
3. Then turn off the gas and strain it into another pan. Then add water. Turn on the heat to medium high and wait for the water to boil. Then add the curry paste and stir a little. Then add the pumpkin. Boil until the pumpkins begin to soften. Then add the eggplant. Then wait for the eggplant to be cooked. Then add bamboo shoots. and long beans down Then season with tamarind juice. and crushed sugar.
4. The final step That is, put the fish in. Then follow with torn kaffir lime leaves. Don't stir vigorously. Wait for it to boil for a moment.
5. Can be eaten with khanom jeen, local vegetables, or steamed rice.
Category: Travel Articles, Recipes
Group: Southern Food Menu, Southern Food Recipes
Last Update : 1 YearAgo
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