Southern Thai Style Curry with Fish and Cashew Nuts

AuthorNok UnphonCategory

Yields4 Servings

 100 g unsalted cashew nuts
 450 g mackerel
 2 tbsp olive oil
 300 g preserved fish's kidney
 3 cups water
  cup Gaeng Tai Pla curry paste
 3 tbsp sugar
 10 bergamot leaves
 1 yellow chilli (optional)

1

Preheat an oven at 200 degree Celsius. Place a baking sheet over the baking tray and place the grill rack over the baking sheet in order to avoid dripping water/oil from the mackerels. Place the mackerels on the grill rack.

2

Spray the olive oil over the mackerels, both sides. Bake the mackerels at 200 degree Celsius for 20-30 minutes and flip each side every 10 minutes. Remove from the oven when completely cooked.

3

Remove all the bones, heads, and tails. Keep the fish meat and leave aside.

4

Put the fish's kidney in a pot. Add water and dissolve well. Bring it to boil at the medium heat. Remove the foams on the top layer. Keep only the clear mixture. Turn off the stove. Put a sieve over a big bowl. Pour the fish's kidney mixture from the pot over the sieve to screen out the kidney chunks. Quickly clean the pot. Put back the filtered mixture to the pot. Add the curry paste. Mix well. Add the sugar. Bring it to boil at the medium heat for 10 minutes.

5

Add the cashew nuts, the fish meat and the sliced bergamot leaves. Bring to to boil for another 5 minutes. Remove from the stove.

6

Serve in a bowl. Garnish with bergamot leaves and fresh chilli. Eat with rice, fresh vegetable and omelette.

Ingredients

 100 g unsalted cashew nuts
 450 g mackerel
 2 tbsp olive oil
 300 g preserved fish's kidney
 3 cups water
  cup Gaeng Tai Pla curry paste
 3 tbsp sugar
 10 bergamot leaves
 1 yellow chilli (optional)

Directions

1

Preheat an oven at 200 degree Celsius. Place a baking sheet over the baking tray and place the grill rack over the baking sheet in order to avoid dripping water/oil from the mackerels. Place the mackerels on the grill rack.

2

Spray the olive oil over the mackerels, both sides. Bake the mackerels at 200 degree Celsius for 20-30 minutes and flip each side every 10 minutes. Remove from the oven when completely cooked.

3

Remove all the bones, heads, and tails. Keep the fish meat and leave aside.

4

Put the fish's kidney in a pot. Add water and dissolve well. Bring it to boil at the medium heat. Remove the foams on the top layer. Keep only the clear mixture. Turn off the stove. Put a sieve over a big bowl. Pour the fish's kidney mixture from the pot over the sieve to screen out the kidney chunks. Quickly clean the pot. Put back the filtered mixture to the pot. Add the curry paste. Mix well. Add the sugar. Bring it to boil at the medium heat for 10 minutes.

5

Add the cashew nuts, the fish meat and the sliced bergamot leaves. Bring to to boil for another 5 minutes. Remove from the stove.

6

Serve in a bowl. Garnish with bergamot leaves and fresh chilli. Eat with rice, fresh vegetable and omelette.

Southern Thai Style Curry with Fish and Cashew Nuts

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