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Spicy catfish and jackfruit curry — cropped photograph of the dish

Thailand

Spicy catfish and jackfruit curry

Spicy catfish and jackfruit curry

Spicy catfish and jackfruit curry

A northern Thai curry combining dried catfish, young jackfruit, tamarind, tomatoes and a homemade chilli paste.

A northern Thai curry combining dried catfish, young jackfruit, tamarind, tomatoes and a homemade chilli paste.

A northern Thai curry combining dried catfish, young jackfruit, tamarind, tomatoes and a homemade chilli paste.

Préparation
10 min
Cuisson
10 min
Difficulté
Easy

Ingrédients

Les quantités s’adaptent automatiquement.

4 convives
  • 300 gyoung jackfruit, peeled and seeded while wearing gloves, then cut into 2.5 cm slices
  • 100 gdried catfish fillets, diced
  • 8 piecescherry tomatoes
  • 3,5 tbsptamarind purée
  • 1 tbspfermented fish sauce
  • 2 tspcaster sugar
  • 50 gchopped cilantro
  • 2 piecesspring onions, sliced
  • 6 piecesdried red cayenne chillies, for the paste
  • 5 piecesgarlic cloves, chopped, for the paste
  • 3 piecessmall shallots, chopped, for the paste
  • 3 piecesslices of galangal, for the paste
  • 2 tbspchopped lemongrass stalk, for the paste
  • 50 clwater

Préparation

  1. For the chili paste, rehydrate the dried chilies, then drain and chop them.
  2. In a mortar, grind the chilies and the other chili paste ingredients into a smooth puree, then set aside.
  3. In a large pot, bring 50 cl of water to a boil, then add the chili paste and the jackfruit. Cook for 3 to 4 minutes, until the jackfruit pieces are tender.
  4. Add the catfish and cook for an additional 3 to 4 minutes. Stir in the tomatoes, tamarind paste, fermented fish sauce, and sugar, then mix gently.
  5. Remove from the heat, sprinkle with chopped cilantro and green onions, then serve.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.