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Fish Curry Cakes (Haw Mok Plaa)

By Darlene Schmidt, About.com

1 of 10

Make the Curry Paste.

Making the Curry Paste

D.Schmidt
Ingredients (Makes 5-8 small cakes):

  • 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.

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