Dive into the vibrant flavors of Southern Thailand with this Mackerel Cha-om Curry recipe, a culinary masterpiece brimming with fresh herbs and creamy coconut milk. This isn't your average curry; the delicate, slightly bitter cha-om (Acacia pennata) leaves provide a unique counterpoint to the richness of the mackerel and the fragrant spices. Imagine succulent pieces of mackerel bathed in a luscious coconut milk sauce, infused with the subtle earthiness of turmeric and the fiery kick of chilies. The vibrant green cha-om adds both visual appeal and a surprising textural dimension.
This recipe is a celebration of simple, fresh ingredients expertly combined to create an unforgettable dish. Ready to experience the magic of Southern Thai cuisine? Let's embark on a step-by-step journey to recreate this delicious Mackerel Cha-om Curry in your own kitchen.
Tools Needed
- Steamer
- Mortar and pestle (for pounding shrimp paste and chili)
- Pan or Wok
Ingredients
- Mackerel
- Cha-om (Acacia Pennata): 1 gram (or more, depending on preference)
- Shrimp paste
- Chili
- Southern Thai Curry Paste: 2 tablespoons + 1 teaspoon
- Coconut milk
- Sugar
- Salt
- Fish sauce
- MSG (optional)
Step-by-Step Instructions
Step 1. Preparing the Mackerel and Paste
- Steam the mackerel for about 20 minutes.
- Pound the shrimp paste together with the chili.
Step 2. Building the Curry Base
- Add Southern Thai curry paste for a rich flavor.
- Stir-fry the curry paste with coconut milk until it separates and becomes fragrant.
- Season with sugar, coconut milk, and MSG (optional). Add salt to taste.
- Add more shrimp paste if needed.
- Add salt or fish sauce to adjust the seasoning.
Step 3. Finishing the Curry
- Add the remaining coconut milk and bring to a boil.
- Taste and adjust seasoning as needed.
- Add cha-om and mackerel to the curry.
Step 4. Serving
- Serve hot.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- The cha-om can be expensive, so adjust the amount based on your budget and preference.
- Cha-om can be used in many other dishes, such as omelets or with boiled bamboo shoot curry.
- Don't overcook the mackerel; steaming for 20 minutes is usually sufficient.
- The Southern Thai curry paste already has a strong flavor, so be careful not to add too much salt.
Nutrition
- Calories: 250-350
- Fat: 15-25g
- Carbs: 5-10g
- Protein: 20-25g
FAQs
1. What is Cha-om?
Cha-om is a type of acacia leaf, popular in Thai cuisine. It has a slightly bitter, vegetal taste and adds a unique texture to curries.
2. Can I substitute the mackerel?
Yes, you can substitute with other firm white fish like cod or snapper. Adjust cooking time as needed; some fish cook faster than mackerel.
3. Where can I find Cha-om?
Cha-om can often be found in Asian grocery stores, especially those specializing in Thai ingredients. If unavailable, you can omit it, but the flavor will be different.
This Mackerel Cha-om Curry offers a taste of authentic Southern Thai cuisine, showcasing the unique flavors and textures of this regional specialty. With its vibrant colors and harmonious blend of ingredients, it's a dish sure to impress your family and friends. Enjoy the delicious journey into the heart of Thailand!