Kaeng tai pla facts for kids
Kaeng tai pla in Bangkok
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| Alternative names | kaeng phung pla |
|---|---|
| Type | Curry |
| Course | Lunch, dinner |
| Place of origin | Thailand |
| Region or state | Southern Thailand |
| Serving temperature | Hot |
| Main ingredients | Fish, vegetables, fermented fish viscera sauce |
Kaeng tai pla (Thai: แกงไตปลา) is a very spicy curry from Southern Thailand. Its name comes from tai pla, which is a special salty sauce. This sauce is made from fermented fish parts. It gives the curry a very strong smell and a unique flavor. People usually eat this curry with fresh vegetables on the side and steamed rice.
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History of Kaeng Tai Pla
Kaeng tai pla is a popular dish from Southern Thailand. It is especially famous in Phatthalung Province. This curry has been around for a long time. It was mentioned in Thai history books over 200 years ago. This was during the time of King Rama II.
Indian Influence on Thai Cuisine
Kaeng tai pla was first inspired by food from South India. Many of the spices used in the curry came from that region. People traveled across the Indian Ocean, bringing new ingredients. Over time, people in South Thailand and South India shared their cultures and food ideas. This included the Tamil people and the Chola dynasty.
How Tai Pla Sauce is Made
The main ingredient for kaeng tai pla is the "tai pla" sauce itself. This sauce is made from fish stomachs. The fish stomachs are soaked in salt. Usually, parts from catfish or snakehead fish are used. They are fermented with salt for about 10 to 30 days. After this, the sauce is ready to be used in cooking.
What's in Kaeng Tai Pla?
Kaeng tai pla is known for being very spicy. It also has a rich, savory taste called umami. The main parts of this curry are fish and different vegetables. Sometimes, people add prawns. Some versions of the curry use coconut milk instead of water.
Common Vegetables in the Curry
Many kinds of vegetables can be found in kaeng tai pla. These often include bamboo shoots, Thai eggplants, and pea eggplants. Yardlong beans and fresh chili peppers are also common. Other vegetables that can be used are Parkia speciosa, baby corn, and pumpkin. If bamboo shoots are not available, potatoes can be used instead. In the past, this curry was made only with grilled catfish. No vegetables were added because their natural sweetness was not wanted.
Spices and Flavors
The "tai pla" sauce gives the curry its special smell and taste. Other important ingredients are dry and fresh chili peppers. Shrimp paste is also used. Spices like turmeric, lesser galangal, and lemongrass add to the flavor. Kaffir lime zest and leaves give a fresh, citrusy scent. Finally, shallots and garlic complete the mix.
