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Sour Curry with Fish and Pickled Bamboo Shoots
Sour curry with fish and pickled bamboo shoots, using Southern-style curry paste. It's quite spicy, so feel free to reduce the amount of curry paste. It has a balance of sour, sweet, and salty flavors, and is delicious when served with hot steamed rice.
Sour Curry with Fish and Pickled Bamboo Shoots
Sour curry with fish and pickled bamboo shoots, using Southern-style curry paste. It's quite spicy, so feel free to reduce the amount of curry paste. It has a balance of sour, sweet, and salty flavors, and is delicious when served with hot steamed rice.
Cooking Instructions
- 1
Prepare the fish by scaling, gutting, and scoring both sides. Cut into pieces, wash thoroughly, and drain in a colander.
- 2
Prepare the pickled bamboo shoots by cutting them into bite-sized pieces. Wash thoroughly and gently squeeze with your hands a few times to reduce saltiness. Drain in a colander.
- 3
To make the Southern-style curry paste: Remove the stems from the chilies, wash, and set aside. Peel and wash the shallot, then chop into small pieces and set aside. Peel and wash the garlic, then set aside. Wash the turmeric, chop coarsely, and set aside. Grind the chilies, salt, turmeric, garlic, and shallot in a mortar until smooth. Add the shrimp paste and mix well.
- 4
To make the sour curry: Heat a pot over medium heat and add water. Add the prepared curry paste and stir to dissolve.
- 5
Add the fish (do not stir) and wait for it to boil.
- 6
Add the pickled bamboo shoots.
- 7
Season with seasoning powder, palm sugar, tamarind juice, lime juice, and a pinch of salt. Adjust the taste to your liking.
- 8
Turn off the heat and serve in a bowl with hot steamed rice.
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