Fish cake ( Tod Man Pla )

Tod Man Pla is made by deep frying small patties of minced fish mixed with red curry paste, finely chopped yardlong beans, and finely shredded kaffir lime leaves.

Red Curry Paste Ingredients

Red curry paste

• 4 dried Thai chilies, de-seeded and soaked in the water
• 2 tablespoon shallots, sliced
• 3 tablespoon garlic, sliced
• 2 tablespoon lemon grass, thinly sliced
• 1 1/2 teaspoons galangal thinly sliced
• 1 1/2 teaspoons coriander root, finely sliced
• 1/2 teaspoons kaffir lime rind, finely sliced
• 1/2 teaspoon shrimp paste

Medthod

Pound curry paste ingredients except shallot, garlic and shrimp paste in a mortar finely. Add shallot and garlic and continue pounding finely. Add shrimp paste last and pound finely again.

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Cucumber Salad Ingredients

Cucumber salad

• 1/2 cup vinegar
• 3/4 cup sugar
• 1 tablespoon fresh mildly spicy red chilies (not sweet bell peppers), finely pound
• 1 small cucumber, cut in a half and thinly sliced lengthy
• 1 tablespoon roasted peanuts, crushed
• Coriander leaves for garnish

Medthod

In a mixing bowl, add vinegar, salt, sugar and red spur chili. Mix well together. In a saucepan, bring sauce mixture to a boil over medium heat for 2-3 minutes or until sugar is dissolved. Allow to cool. Serve in a small bowl, sprinkled with roasted peanuts and coraindar leaves.

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Fish Cake Ingredients

Chitala

• 2-3 tablespoons red curry paste
• 3/4 cup (180 grams) white-fleshed fish fillets
• 1/4 cup winged beans or green beans, thinly sliced
• 1 egg yolk
• 1 tablespoon kafirr lime leaves, finely sliced
• 3 cups vegetable oil
• 1 teaspoon fish sauce
• 2 teaspoons sugar

Medthod

• In a mixing bowl, mix together 1/2 cup of water with a 1/2 teaspoon of salt. Dip your hands into the salty water. Then beat the fish fillet against the side of the bowl and beat until it turns sticky. Mix the curry paste into the pounded fish fillet. Continuing beating for 5 minutes.
• Add seasoning sauce and pound together for another 3 minutes. Add egg yolk and pound for 2-3 minutes. Add the beans and kaffir lime leaves. Mix well together. A food processor may be used instead of doing it by hand.
• In a mixing bowl, pour 2 tablespoons of vegetable oil. Coat the palms of the hands with vegetable oil. Shape fish into flat small balls 2 inches in diameter. In a wok, heat vegetable oil over medium heat. When hot, flatten the fish balls into a cake and deep-fry over a low heat until golden. Remove from a wok and allow to drain on paper towel.

** Serve with cucumber salad