Gaeng Tai Pla, a spicy fish curry from southern Thailand

This dish comes from the south of Thailand: Gaeng tai pla (แกงไตปลา). The name is derived from tai pla, a salty sauce made from fermented fish, which gives the curry a strong aroma and taste. This curry is usually served with fresh vegetables and eaten with steamed rice.

Kaeng tai pla or kaeng pung pla comes from the province of Phatthalung and the dish is said to have originated in South India. The main ingredient of kaeng tai pla is tai pla or pung pla made from the fermented entrails (stomach) of fish, such as the catfish.

Kaeng tai pla is a very spicy and spicy curry; it has a rather intense umami flavor. There are also variations with shrimp and certain variants where coconut milk is used instead of water. The usual ingredients are bamboo shoots, aubergines, long beans and fresh chillies. Other vegetables are also used such as baby corn, pumpkin but also potatoes if bamboo shoots are not available.

The main ingredients are the tai pla sauce, which contributes greatly to the characteristic smell and taste, as well as both dry and fresh chillies, shrimp paste, turmeric, galangal, lemongrass, lime leaves and zest, shallots and garlic.

Those who dare will be rewarded with a delicious inimitable taste that will surprise you. The dish is quite hot spicy so not suitable for people with a weak stomach.

Origin and history

Gaeng Tai Pla has its origins in the fishing communities of southern Thailand. The dish arose from the need to use all parts of the catch, including the innards of fish, especially the gall bladder, which is a distinctive feature of this dish. Tai Pla refers to a fermented fish paste made from these innards, which gives the dish its name and distinctive taste. This practice of fermentation not only helped preserve food in a time without refrigeration, but also added depth and complexity to the flavor.

Particularities

What makes Gaeng Tai Pla so special is the complex balance of flavors. The dish is a harmonious mix of spicy, salty, sour and umami, which is typical of Southern Thai cuisine. The base of the soup consists of Tai Pla paste, mixed with a variety of local vegetables such as bamboo shoots, eggplant, green beans, and sometimes even pumpkin. In addition, it is often flavored with tamarind for sourness and chili for heat.

A unique aspect of Gaeng Tai Pla is the way it reflects the community and local fishing traditions. It requires knowledge of local ingredients and techniques, and it is proudly passed down from generation to generation. This dish is not only a culinary experience, but also a deep dive into the cultural history of southern Thailand.

Flavor profiles

The flavor profile of Gaeng Tai Pla is intense and therefore not suitable for everyone. The fermented fish paste provides a powerful umami flavor that is balanced with the freshness of the vegetables and the pungency of the chili. The addition of tamarind brings a subtle sourness that cuts the rich flavors, creating a complex and layered soup. It is a dish that embodies the essence of the sea, with a deep, earthy undertone from the fermentation.

Prepare yourself

For an authentic experience of making Gaeng Tai Pla for 4 people, here is a detailed ingredients list and step-by-step recipe.

List of ingredients

For the curry paste:

• 10 dried red chili peppers, deseeded and soaked
• 1 tablespoon coarse salt
• 2 tablespoons galangal, finely chopped
• 2 stalks of lemongrass, white part only, finely chopped
• 10 shallots, peeled
• 5 cloves garlic, peeled
• 1 teaspoon shrimp paste

Other ingredients:

• 2 tablespoons of oil
• 2 liters of water
• 200 grams of Tai Pla (fermented fish paste), available at Asian supermarkets
• 2 eggplants, cut into pieces
• 1 cup bamboo shoots, chopped
• 1 cup green beans, halved
• 2-3 fresh red chili peppers, sliced ​​diagonally (optional for extra heat)
• 1/2 cup tamarind juice (from tamarind pulp and water)
• 2 tablespoons fish sauce, or to taste
• 1 teaspoon of sugar
• A handful of Thai basil leaves

Preparation method

1. Make the curry paste: Start making the curry paste by placing the soaked red chillies, salt, galangal, lemongrass, shallots, garlic and shrimp paste in a mortar. Pound and rub the ingredients into a fine paste. A food processor can also be used as an alternative to the mortar.
2. Fry the curry paste: Heat the oil in a large pot over medium heat. Add the curry paste and cook for about 5 minutes, or until fragrant. Stir regularly to prevent it from burning.
3. Add water and Tai Pla: Add the water to the pot and bring to a boil. Add the Tai Pla and let it simmer for about 10-15 minutes on low heat.
4. Add the vegetables: Add the eggplant, bamboo shoots and green beans to the pot. Cook over medium heat until the vegetables are tender, about 10 minutes.
5. Season: Add the tamarind juice, fish sauce and sugar to the curry. Stir well and taste; adjust seasoning if necessary. For extra heat, the fresh red chili peppers can be added now.
6. Add Thai basil: Once the vegetables are cooked and the soup is well seasoned, remove the pot from the heat and stir in the Thai basil leaves.
7. Serve: Serve the Gaeng Tai Pla hot with a side of steamed rice for a complete meal.

This Gaeng Tai Pla recipe offers a deep dive into the traditional flavors of Southern Thai cuisine, and is an adventurous culinary experience for those who enjoy exploring new flavors.

About this blogger

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Known as Khun Peter (62), lives alternately in Apeldoorn and Pattaya. In a relationship with Kanchana for 14 years. Not yet retired, have my own company, something with insurance. Crazy about animals, especially dogs and music.
Enough hobbies, but unfortunately little time: writing for Thailandblog, fitness, health and nutrition, shooting sports, chatting with friends and some other oddities.

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