Sheatfish Curry

Name: Sheatfish Curry (Kalee Pa Sa Ngoua)
Cuisine: Luang prabang
Ingredients: curry (powder, about 3 soupspoonfuls); 1 piece of ginger, these two ingredients to be pounded together finely; ground dried red chilli peppers; 1 can of tomato paste (of which only 1 tbsp is needed); 6 (small) shallots, these two ingredients to be pounded together finely; 2 large onions, peeled and sliced across (and chopped); (fish sauce); 1 chopped spring onion; 10 potatoes, washed and peeled; 3 fresh red chilli peppers; (broth from the soup-pot); 1 fully ripe coconut—grate the meat and make three extractions of coconut milk, ½ glass beakerful (¼ pint) of the first and 1½ glass beakers (¾ pint) of the second and third combined; 1 fully ripe coconut—grate the meat and make three extractions of coconut milk, ½ glass beakerful (¼ pint) of the first and 1½ glass beakers (¾ pint) of the second and third combined; 2 sprigs of coriander—pick off the leaves only; 2 sprigs of coriander—pick off the leaves only

Kalee Pa Sa Ngoua

Preparation info

Difficulty
Medium

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

5 pieces of

Asia
Laos
Side dish
Starter
Fish course
Pescatarian
Gluten-free

Method

Put the second and third extractions of coconut milk in a pot on the fire. Add salt, (some of the) coriander leaves and the chopped onions.

Put a pan on another fire and heat the first extraction of coconut milk in it until the cream separates. Add the pounded ingredients and fry them until a good aroma is given off. Then add 3