Thai cuisine · Soups & Stews

Gaeng Som (Sour Fish Curry)

A tangy southern Thai curry made without coconut milk: fish fillet and cauliflower in a fiery turmeric-tamarind broth.

Ingredients · for 4 servings

• 600g firm white fish fillet
• 3 tbsp red curry paste
• 1 tsp turmeric
• 3 dried chilies
• 3 shallots
• 1 liter water
• 3 tbsp tamarind paste
• 3 tbsp fish sauce
• 1 tbsp palm sugar
• 400g cauliflower
• 1 lime
• 300g jasmine rice

Instructions

1. Soak the dried chilies in warm water for 10 minutes, then pound them with the shallots, turmeric and curry paste in a mortar until you have a smooth, bright yellow paste.
2. Bring the water to a boil, dissolve the paste in it and let it boil uncovered for 5 minutes until the broth smells fragrant and turns orange.
3. Break the cauliflower into small florets, add to the broth and cook for 5–6 minutes until just tender; meanwhile cook the jasmine rice.
4. Cut the fish into bite-sized cubes, slide into the simmering broth and poach over low heat for 3–4 minutes until white and firm.
5. Season with tamarind paste, fish sauce and palm sugar – Gaeng Som should taste distinctly sour, salty and spicy all at once.
6. Remove from the heat, finish with a splash of lime juice and serve with the jasmine rice.