Fish Curry Cakes (Haw Mok Plaa)

Make the Curry Paste.

Making the Curry Paste

D.Schmidt

• 1 large or 2 medium fish fillets of your choice, preferably fresh
• 1 can good-quality coconut milk
• 4 eggs
• 3 Tbsp. fish sauce
• approx. 1 cup fresh basil leaves
• 1/2 cup grated or finely sliced cabbage
• 1 package banana leaves (optional)
• garnish: sliced fresh red chillies, seeds removed

Curry Paste

• 3 cloves garlic
• 2 tsp. Thai red chilli sauce (or substitute 1 tsp. dried chilli flakes, OR 1 fresh red or green chilli)
• 1 tsp. ground coriander
• 1 thumb-size piece galangal OR ginger
• 1 kaffir lime leaf (discard central stem)
• 1 Tbsp. fish sauce
• juice of 1/2 lime (or substitute lemon)

Step 1:

Place all curry paste ingredients in a food processor or small chopper and process well to create a paste. Set aside.

• Make the Curry Paste.
• Prepare the Fish.
• Place Fish in Mixing Bowl and Add Paste.
• Add 3/4 of the Coconut Milk - Reserve the top 1/4 can for Use Later.
• Add Eggs.
• Add the Fish Sauce.
• Preparing Ramekins.
• Fill Ramekins.
• While Fish Cakes are Baking, Prepare Coconut Milk.
• Add Toppings and Serve.