Ngob Pla Dtaa Dtiaw

Grilled halibut curry. This is a refined, restaurant version of a homely market-style curry. Cook the curry paste in plenty of cracked coconut cream to ensure the fish does not dry out as it cooks. The addition of freshly grated coconut gives body and substance to the curry. Almost any fish can be used, as can any shellfish. To accompany, this doesn’t need much more than steamed rice, although it is nice with a soup, salad and so on. Once the curry is cooked, seasoned and wrapped, grill or barbecue it gently and slowly, charring the banana leaves. They impart a pleasing bitterness to the curry and help give it an inviting crust.

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Seafood

Main Course

Spicy

Ingredients

1–2 large banana leaves		4 tbsp chopped garlic
8 fl oz (250 ml) cracked coconut cream		5 tbsp chopped red shallots
2 1/4 oz (70 g) Thai basil leaves		4 tbsp chopped lemongrass
6–10 kaffir lime leaves, finely shredded		1 rounded tbsp chopped galangal
8 fl oz (250 ml) coconut cream		1 tsp chopped kaffir lime zest
4 skinned halibut fillets, each weighing 6 oz (180 g)		1 tsp chopped coriander root
6–10 dried red chillies, soaked and chopped		1 tsp Thai shrimp paste
A few bird’s eye chillies		Good pinch of freshly ground white peppercorns
Pinch of salt		Good pinch of freshly ground mace (optional)

directions

Total:

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1
First make the curry paste.
2
To make the coconut mixture, simmer 5 tbsp of the curry paste in the cracked coconut cream over a moderate heat until fragrant, then season with the palm sugar and fish sauce.
3
Add the grated coconut and continue to simmer, adding some fresh coconut cream and/or water to moisten as required. The water will ensure that the grated coconut is completely cooked and that the mixture is sufficiently oily.
4
Simmer until the additional water has evaporated and the mixture is indeed oily. (The coconut mixture can be made in advance; if refrigerated, it lasts for a few days. When reheating, add a little water and simmer until quite dry and oily once more.)
5
Trim the hard ribbed edge from the banana leaf and discard any yellowed parts. Cut the leaf into 8 pieces, the first 4 about 14cm (6in) wide and the remaining 4 about 8in (20cm) wide. Wipe clean both sides of the cut pieces. Place each of the smaller pieces on top of a larger one, shiny sides facing outwards.
6
Along half of each of the inner banana leaves, smear a little cracked coconut cream, then sprinkle on a few basil leaves. Spread on a layer of the coconut mixture before repeating alternate layers of small amounts of Thai basil, kaffir lime leaves and fresh, uncracked coconut cream. Place the fish on top, then repeat the layering but in reverse.
7
Fold the inner banana leaf over to cover the filling, then wrap the outer banana leaf around this parcel quite tightly. Secure with wooden cocktail sticks, at least 3 per parcel.
8
Barbecue or grill the parcels, turning occasionally, for up to 30 minutes, depending on the degree of heat. The outer leaves should char; the inner leaves are used for serving.

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Ngob Pla Dtaa Dtiaw

Ingredients

directions