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{{short description|A southern Thai curry, made with a salty sauce made from fermented fish entrails}}
{{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 = Kaeng tai pla34.JPG
| image = Kaeng tai pla34.JPG
| image_size = 230px
| image_size = 230px
| caption = ''Kaeng tai pla'' in [[Bangkok]]
| caption = ''Kaeng tai pla'' in [[Bangkok]]
| alternate_name = Gaeng tai pla
| alternate_name = ''kaeng phung pla''
| country = Thailand
| country = Thailand
| region = [[Southern Thailand]]
| region = [[Southern Thailand]]
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}}
}}


'''''Kaeng tai pla''''' ({{lang-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>
'''''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.


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== History ==
== History ==
Kaeng tai pla or kaeng pung 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 of Phatthalung Province since the King Rama 2 around 200 years ago. Kaeng tai pla is influenced by South India, which is the origin of cooking spices. The application of food culture between traditional Thai and South Indian cuisine. The main ingredient of kaeng tai pla is tai pla or pung pla made from the stomach of the fish to marinate the fish, such as catfish and snakehead fish marinated with salt for about 10–30 days so can take kai pla is used for cooking. The reason for having to bring the stomach of the fish to fermentation is to get tai pla because most of the food of the south is from the sea, but due to the high birth rate, it causes the preservation of kaeng tai pla.
''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==
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''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>
''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 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>{{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 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>{{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 ==

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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