Gang Tai Pla is a curry of the southern Thai cuisine. Its name is derived from tai pla, a salty sauce made from fermented fish entrails enwhich gives the curry a strong smell and flavor. Gaeng tai pla is a highly spicy curry; it has a very intense taste and pungent aroma that usually is only appreciated by local people in Pattalung and Songkla provinces.
Nutrition
The dish is high in protein and calcium from the fish and vitamins and minerals from the vegetables. It is high in sodium and is not recommended for people with kidney disease and diabetes.Ingredient
300 grams tai pla
1 cup pumpkin, cut into bite-size pieces
1 cup winged beans, cut into bite-size pieces
1 cup long beans, cut into bite-size pieces
1 cup bamboo shoot, cut into bite-size pieces
5 each kaffir lime leaves
1 cup Thai mackerel meat
6 cups water
2 tsp. sugar
Ingredients for curry paste
10 each dried chilies
2 tbsp. thinly sliced galangal
3 tbsp. sliced lemongrass, tender portions
15 each small garlic cloves
1 tsp. black peppers
2 pieces turmeric, 2-inches long
1 tbsp. sliced kaffir lime zest
1 tbsp. shrimp paste
2 each Thai mackerels
How-to
1. Pound all the spices together thoroughly. Add the shrimp paste and mackerel meat and pound until well blended.2. Heat the water to a boil with high heat, add tai pla. Wait until it comes to a boil, skim air bubbles off. Add the spices, and stir for a few minutes. When the liquid returns to a boil again, add the bamboo shoots, pumpkin and mackerel meat. Wait for a few minute and add the winged beans, long beans.
3. Season with the sugar and the kaffir lime leaves. Remove from the heat and serve.
