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{{short description|Southern Thai curry, made with a salty sauce made from fermented fish entrails}}
{{Infobox prepared food
{{Infobox prepared food
| name = Kaeng tai pla
| name = ''Kaeng tai pla''
| image = [[File:Kaeng tai pla34.JPG|230px]]
| image = Kaeng tai pla34.JPG
| image_size = 230px
| caption = ''Kaeng tai pla'' in [[Bangkok]]
| caption = ''Kaeng tai pla'' in [[Bangkok]]
| alternate_name = Gaeng kae
| alternate_name = ''kaeng phung pla''
| country = Thailand
| country = Thailand
| region = [[Southern Thailand]]
| region = [[Southern Thailand]]
| creator =
| creator =
| course =
| course = [[Lunch]], [[dinner]]
| type = [[Curry]]
| type = [[Curry]]
| served = Hot
| served = Hot
| main_ingredient = Fish, vegetables, fermented fish viscera sauce
| main_ingredient = Fish, vegetables, fermented [[short-bodied mackerel|fish viscera]] sauce
| variations =
| variations =
| calories =
| calories =
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}}
}}


'''''Kaeng tai pla''''' ({{lang-th|แกงไตปลา}}) is a [[curry]] of southern [[Thai cuisine]]. Its name is derived from '''''tai pla''''', a salty sauce made from fermented fish [[offal|entrails]]<ref>
'''''Kaeng tai pla''''' ({{langx|th|แกงไตปลา}}, {{IPA|th|kɛ̄ːŋ tāj plāː|pron}}) is a [[curry]] of southern [[Thai cuisine]]. Its name is derived from '''''tai pla''''', a salty sauce made from fermented fish [[offal|entrails]],<ref>
Akkasit Jongjareonrak et al. ''Antioxidant activity of fermented fish viscera (Tai-Pla) from short-bodied mackerel'', Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand</ref> which gives the curry a strong smell and flavor.
Akkasit Jongjareonrak et al. ''Antioxidant activity of fermented fish viscera (Tai-Pla) from short-bodied mackerel'', Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand</ref> which gives the curry a strong smell and flavor.


This curry is usually served with fresh vegetables in a separate plate and eaten along with steamed rice.
This curry is usually served with fresh vegetables in a separate plate and eaten along with steamed rice.

== History ==
''Kaeng tai pla'' or ''kaeng phung pla''<ref>{{Cite web|url=http://oknation.nationtv.tv/blog/goirish2011/2016/02/26/entry-2|title=ประวัติแกงไตปลา}}</ref><ref>{{Cite web|url=https://www.gotoknow.org/posts/514189#0|title=แกงไตปลา}}</ref> is a southern food and the famous dish from Phatthalung Province, but is also found in other Southern cities. The dish was mentioned in Thai historical records since at least the reign of King Rama II of the Bangkok period, more than 200 years ago. ''Kaeng tai pla'' is originally influenced by South Indian cuisine, as many ingredients (cooking spices) used to make it came across the Indian Ocean from that region. Historically, there have been constant interactions and exchanges between cultures (and cuisines) of South Thailand and South India, in particular the Tamil kingdoms including the Chola. The main ingredient of ''kaeng tai pla'' is "tai pla" or "pung pla" made from the stomach of the fish marinated in salt. Typically the fish entrails used are from catfish and snakehead fish, fermented with salt for about 10–30 days, before it can be seasoned with spices and used for cooking.

In 2024, TasteAtlas, a website that provides information about food from all over the world, often ranks the best and worst dishes of various types. Most recently, they ranked the "Kaeng Tai Pla" was crowned the number 1 worst dish.<ref>{{cite web | url=https://thethaiger.com/th/news/1112674/ | title=ฝรั่งกินไม่เป็น "แกงไตปลา" ติดอันดับ 1 เมนูอาหารยอดแย่ของโลก | date=3 April 2024 }}</ref>

==Ingredients==
==Ingredients==
[[File:Kaeng tai pla.JPG|thumb|236px|Close-up of ''kaeng tai pla'']]
''Kaeng tai pla'' is a highly spicy curry; it has a very intense taste and pungent aroma that usually are only appreciated by local people and [[connoisseur]]s.<ref>[http://chowhound.chow.com/topics/806176 Good God, Sri Siam Cafe!]</ref> It is made mainly with vegetables and fish. Sometimes it includes prawns and certain variants use [[coconut milk]] instead of water.<ref>[http://temp.allthaifood.com/recipes/5-235-2/kaeng-tai-pla-(%E0%B9%81%E0%B8%81%E0%B8%87%E0%B9%84%E0%B8%95%E0%B8%9B%E0%B8%A5%E0%B8%B2).html Thai Hot Spicy - Kaeng Tai Pla (แกงไตปลา)]</ref>
''Kaeng tai pla'' is a highly spicy curry; it has a very intense [[umami]] taste. It is made mainly with fish and vegetables. Sometimes it includes prawns and certain variants use [[coconut milk]] instead of water.<ref>[http://temp.allthaifood.com/recipes/5-235-2/kaeng-tai-pla-(%E0%B9%81%E0%B8%81%E0%B8%87%E0%B9%84%E0%B8%95%E0%B8%9B%E0%B8%A5%E0%B8%B2).html Thai Hot Spicy - Kaeng Tai Pla (แกงไตปลา)]</ref>


The usual ingredients of the dish are [[bamboo shoot]]s, [[Thai eggplant|eggplant]]s, [[pea eggplant]]s, [[yardlong bean]]s and fresh [[chili]]es.<ref>[http://www.youtube.com/watch?v=E92bq_9fJp8 Kaeng Khae Kai (Katurai Chilli Soup with Chicken)]</ref> Other vegetables used alternatively are ''[[Parkia speciosa]]'', [[baby corn]] and [[pumpkin]].<ref>[http://www.youtube.com/watch?v=tEXl-SBkWMI Tai pla curry]</ref> The main condiments for this curry are ''tai pla'' sauce, which contributes greatly to its characteristic smell and taste, as well as [[shrimp paste]], [[turmeric]], [[Boesenbergia rotunda|lesser galangal]], [[lemongrass]], [[kaffir lime]] leaves, red chili paste, [[black pepper]], [[onion]]s and [[garlic]].<ref>[http://www.bloggang.com/viewblog.php?id=booker-book&date=25-08-2008&group=3&gblog=17 Kaeng Tai Pla แกงไตปลา]</ref>
The usual ingredients of the dish can include [[bamboo shoot]]s, [[Thai eggplant|eggplant]]s, [[pea eggplant]]s, [[yardlong bean]]s and fresh [[Chili pepper|chili]]es.<ref>[https://www.youtube.com/watch?v=E92bq_9fJp8 Kaeng Khae Kai (Katurai Chilli Soup with Chicken)]</ref> Other vegetables used alternatively are ''[[Parkia speciosa]]'', [[baby corn]], [[pumpkin]]<ref>[https://www.youtube.com/watch?v=tEXl-SBkWMI Tai pla curry]</ref> and also potatoes if bamboo shoots are not available.<ref>[http://the2gluttons.blogspot.com/2007/08/fish-belly-tai-pla-curry.html Fish Belly (Tai Pla) Curry]</ref> In the past, only grilled catfish was used in the curry without the addition of any vegetables as the natural sweetness of cooked vegetables was not desirable.<ref name=o>{{Cite news|url=https://thaifoodmaster.com/thai_food_recipes/thai_curry_recipes/40405|title=Southern Thai Ancient Fermented Fish Innards Curry with Grilled Catfish (แกงไตปลาปลาดุกย่างโบราณ ; gaaeng dtai bplaa bplaa dook yaang)|date=2017-06-26|work=Thaifoodmaster|access-date=2017-06-27|language=en-US}}</ref>

The other ingredients are ''tai pla'' sauce, which contributes greatly to its characteristic smell and taste, as well as both dry and fresh [[chili pepper]]s, [[shrimp paste]], [[turmeric]], [[Boesenbergia rotunda|lesser galangal]], [[lemongrass]], [[kaffir lime]] zest and leaves, [[shallot]]s and [[garlic]].<ref name=o/>


== See also ==
== See also ==
* [[List of Thai dishes]]
* {{annotated link|List of Thai dishes}}
* [[Thai curry]]
* {{annotated link|Thai curry}}


== References ==
== References ==
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==External links==
==External links==
*[https://thaifoodmaster.com/thai_food_recipes/thai_curry_recipes/40405 Southern Thai Ancient Fermented Fish Innards Curry with Grilled Catfish] - Recipe and the dish history
*[http://thaifoods.wikispaces.com/Kaeng+Tai+Pla Kaeng tai pla recipe]
*[https://web.archive.org/web/20120620141316/http://thaifoods.wikispaces.com/Kaeng+Tai+Pla Kaeng tai pla recipe]
*[http://www.bangkokpost.com/food/features/300444/south-tantalises-bangkok-tastebuds Bangkok Post - South tantalises Bangkok tastebuds]
*[http://www.bangkokpost.com/food/features/300444/south-tantalises-bangkok-tastebuds Bangkok Post - South tantalises Bangkok tastebuds]
*[http://www.youtube.com/watch?v=tEXl-SBkWMI Tai pla curry]
*[https://www.youtube.com/watch?v=tEXl-SBkWMI Tai pla curry]
*[http://www.bloggang.com/mainblog.php?id=monnira&month=13-02-2008&group=63&gblog=55 Step by step Kaeng tai pla recipe with pictures (in Thai)]
{{Cuisine of Thailand}}
{{Cuisine of Thailand}}


{{DEFAULTSORT:Kaeng Tai Pla}}
{{DEFAULTSORT:Kaeng Tai Pla}}
[[Category:Thai curry]]
[[Category:Thai curries]]

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{{thailand-stub}}

{{cuisine-stub}}
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{{thai-cuisine-stub}}
[[th:ไตปลา]]

Latest revision as of 07:17, 24 October 2024

Kaeng tai pla
Kaeng tai pla in Bangkok
Alternative nameskaeng phung pla
TypeCurry
CourseLunch, dinner
Place of originThailand
Region or stateSouthern Thailand
Serving temperatureHot
Main ingredientsFish, vegetables, fermented fish viscera sauce

Kaeng tai pla (Thai: แกงไตปลา, pronounced [kɛ̄ːŋ tāj plāː]) is a curry of southern Thai cuisine. Its name is derived from tai pla, a salty sauce made from fermented fish entrails,[1] which gives the curry a strong smell and flavor.

This curry is usually served with fresh vegetables in a separate plate and eaten along with steamed rice.

History

[edit]

Kaeng tai pla or kaeng phung pla[2][3] is a southern food and the famous dish from Phatthalung Province, but is also found in other Southern cities. The dish was mentioned in Thai historical records since at least the reign of King Rama II of the Bangkok period, more than 200 years ago. Kaeng tai pla is originally influenced by South Indian cuisine, as many ingredients (cooking spices) used to make it came across the Indian Ocean from that region. Historically, there have been constant interactions and exchanges between cultures (and cuisines) of South Thailand and South India, in particular the Tamil kingdoms including the Chola. The main ingredient of kaeng tai pla is "tai pla" or "pung pla" made from the stomach of the fish marinated in salt. Typically the fish entrails used are from catfish and snakehead fish, fermented with salt for about 10–30 days, before it can be seasoned with spices and used for cooking.

In 2024, TasteAtlas, a website that provides information about food from all over the world, often ranks the best and worst dishes of various types. Most recently, they ranked the "Kaeng Tai Pla" was crowned the number 1 worst dish.[4]

Ingredients

[edit]
Close-up of kaeng tai pla

Kaeng tai pla is a highly spicy curry; it has a very intense umami taste. It is made mainly with fish and vegetables. Sometimes it includes prawns and certain variants use coconut milk instead of water.[5]

The usual ingredients of the dish can include bamboo shoots, eggplants, pea eggplants, yardlong beans and fresh chilies.[6] Other vegetables used alternatively are Parkia speciosa, baby corn, pumpkin[7] and also potatoes if bamboo shoots are not available.[8] In the past, only grilled catfish was used in the curry without the addition of any vegetables as the natural sweetness of cooked vegetables was not desirable.[9]

The other ingredients are tai pla sauce, which contributes greatly to its characteristic smell and taste, as well as both dry and fresh chili peppers, shrimp paste, turmeric, lesser galangal, lemongrass, kaffir lime zest and leaves, shallots and garlic.[9]

See also

[edit]

References

[edit]
  1. ^ Akkasit Jongjareonrak et al. Antioxidant activity of fermented fish viscera (Tai-Pla) from short-bodied mackerel, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand
  2. ^ "ประวัติแกงไตปลา".
  3. ^ "แกงไตปลา".
  4. ^ "ฝรั่งกินไม่เป็น "แกงไตปลา" ติดอันดับ 1 เมนูอาหารยอดแย่ของโลก". 3 April 2024.
  5. ^ Thai Hot Spicy - Kaeng Tai Pla (แกงไตปลา)
  6. ^ Kaeng Khae Kai (Katurai Chilli Soup with Chicken)
  7. ^ Tai pla curry
  8. ^ Fish Belly (Tai Pla) Curry
  9. ^ a b "Southern Thai Ancient Fermented Fish Innards Curry with Grilled Catfish (แกงไตปลาปลาดุกย่างโบราณ ; gaaeng dtai bplaa bplaa dook yaang)". Thaifoodmaster. 2017-06-26. Retrieved 2017-06-27.
[edit]


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