Tod Man Pla, Thai Fish Cake

I think people who follows my blog know very well that i am very into Thai food. Yesterday, i tried to make this fish cake from Thailand. I think this is the first time i made the red curry paste on my own, and oooooohhhh... how i am completely head over heels for this red curry paste.. so fragrant and very appetizing! I think i am just going to use this paste for daily use (if you know the indonesian habits of eating sambal i think you will know what i mean).

I used my personal block of cabai sambal (chili and shallots sauté) that i made and froze inside the freezer to make this red curry paste. The basic recipe is taken from Marabout chef cuisine thai pour débutants, but i replaced the long beans with carrot.

Step 1:

blend until a paste is form the following ingredients (you can blend seperately, of course)

• 1 Carrot
• white Fish filet (I used 400 gr colin alaska type)
• 2 tbs red curry paste
• 1 kaffir leaves chopped coarsely
• 1 onion
• 3 tsp fish sauce
• lemon juice from ½ lemon
• 2 tsb of coriander (chopped)

Step 2:

Form several galettes form with your hands, continue until you finish the dough.

Step 3:

Deep fried them.

Red curry paste ingredients (sauted, and ground)

• sliced shallots, chilies and garlic
• coriander grains (in powder)
• coriander stems and leaves
• cumin (powder)
• kaffir leaves
• ginger (powder)
• lemon grass stem
• grilled shrimp paste

I did not make the cucumber relish (too lazy).