Deep fried catfish with curry (Pko Phed Pra Dook Krob)
| Curry Paste (4 portions) | |
| 1 | Lemongrass (white bit only), finely chopped |
| 1cm | Galangal Ginger, finely chopped |
| 1 | Corriander Root, finely chopped |
| 4 | Kaffir lime leaves, stork removed & finely chopped |
| 1/4 | Red onion/Shallot, finely chopped |
| 5 | Garlic Cloves, finely chopped |
| 2 Tab | Chicken stock |
| 1 Tab | White pepper corns |
| 2 Tab | Dried Chillies, rehydrated in salt water and drained, finely chopped |
| 1/2 Tsp | Salt |
| Fried catfish (1 Portion) | |
| 3 Tab | Vegetable oil |
| 1 1/2Tab | Curry Paste (above) |
| 1 Tab | White sugar |
| 1 Tab | Fish sauce |
| 1 | Finger ginger, finely sliced long ways |
| 2 | Kaffir lime leaves |
| 1 | Catfish (fillet preferably) cut into 3cm slices |
- In a mortar put the white pepper corns and pound until they are a powder
- Add dried chillies and salt and pound until there aren’t any obvious large chilli pieces
- Add lemongrass, galangal, coriander root, red onion/shallot and garlic. Pound until the mix is a paste (no pieces of anything obvious). Put to one side
- In a wok heat the vegetable oil on a high heat
- Turn the wok down to a medium heat and add the curry paste. Heat until the paste turns a darker colour
- Add sugar and fish sauce. Taste and adjust
- Turn heat to high and add stock, finger ginger and kaffir lime leaves. Mix together. If the mix is drying out and sticking add more stock
- Add catfish, turn mix over and cook briefly without too much interaction
- Serve