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Gaeng Som Pla | Sour Thai Fish Curry with Tamarind
(0)
30 min
Quick
Gurkerl Küche
Gaeng Som Pla ist ein traditionelles thailändisches saures Fischcurry ohne Kokosmilch. Zartes Kabeljaufilet und knackige Fisolen ziehen sanft in einer aromatischen Brühe aus Tamarinde, Chili, Ingwer und Kurkuma gar. Serviert mit duftendem Jasminreis – leicht, wärmend und herrlich aromatisch!
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the packet instructions, cover, and keep warm. Wash the green beans, trim the ends, and cut diagonally in half. Pat the cod fillet dry and cut into approx. 3–4 cm pieces.
Finely chop the garlic, ginger, and red chilli. Pound together with the turmeric powder and 1 tbsp water in a mortar or mash with a fork to form a fine spice paste.
Cooking & Serving
Bring approx. 500 ml of water to the boil in a wide pot. Stir in the prepared spice paste, tamarind paste, fish sauce, and cane sugar until everything has completely dissolved. Let the broth gently simmer for approx. 3 minutes.
Chef's tip
If the tamarind paste is very sour, simply balance it with an extra pinch of cane sugar.
For even more freshness, drizzle a little lime juice over the finished curry at the end.
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