Fish in red curry-Choo Chee Pla
Ingredients
- 500g skinless fish fillets, cut into rectangles
- Red chilli 5-7
- 5 Black pepper
- 2 cloves garlic
- half thumb size turmeric
- 2 red onions, finely chopped
- 2 tablespoons brown sugar
- Fish sauce for seasoning
- 1 tsp shrimp paste
- thumb-sized piece ginger,finely grated
- 1 stalk lemongrass, finely chopped
- Kaffle lime leaf
- 400 ml coconut milk
- 2 Fresh tomatoes (cut into dices)
Fresh fish and fresh curry are the best together. I don’t know why, but curry seems to go really well with fish and I love it. This dish is one of my favourites and it is quite spicy. Of course you can always adjust the heat to your own liking, and that will go with any dish. With any recipe, you should always adjust to your own taste.
I can say that mostly everyone in Southern Thailand loves to eat spicy food and they can’t live without it. Well, most people I know from south Thailand feel this way. I personally, love spicy food and can’t go long without it. If I go a few days without eating spicy food I will have to make sure I add some chilli to whatever I am eating :-). Some people say that chilli is addictive, perhaps they are right. What do you think? Do you love spicy food?
If you can’t eat food that is too spicy, I always suggest to just try a little bit by bit. Then eventually you will be able to eat more hot food.
Method
How to make curry.- Add all of ingredients in the mortar and crash everything together, chills, lemongrass, black pepper, red onion, garlic, turmeric, ginger until very fine then add shrimp paste.
- Add some fish fillet and tomatoes with the curry in the blender.
- Heat the coconut milk in a deep pot then add the curry that we made. Increase the heat a little, stir in the curry and mix well with coconut milk before add in the fish.
- Add the fish to the sauce,Pop on the lid and simmer for 5 mins more or until the fish is just cooked and the Taste for seasoning with some fish sauce and sugar, make sure not stir after you add the fish just hold the pan handle and move it around so the curry can go through the fish and taste nicely serve with rice.
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