Pad Phed Pladuk (Hot & Spicy Catfish).

Directions

Use the grated coconut to make 1¼ cups of coconut milk, by thouroughly and squeezing out the coconut milk.

You may also substitute an equivalent amount of canned (unsweetened) coconut milk.

Cut the catfish fillet into medium size cubes.

Discard seeds from the dry chilli, and soak in cold water.

Separate about ½ cup of “cream” from the coconut milk, and heat in a frying pan.

Fry the catfish pieces in the coconut “cream” until just cooked and put aside.

Put the following ingredients in a motar: salt, peppercorns, cumin, coriander seeds, mace, cardamon, nutmeg.

Pound until well mixed into a fine pulp.

Drain the dried chilli (discarding the water) and add to the paste in motar.

Continue pounding until the chilli pieces are mixed in.

Add lemongrass, galanga, kaffir lime rind, cillantro roots, krachai, and fresh Thai chilli.