Catfish curry with bittergourd

    1 hour

    This curry recipe is a rich and thickened version. The bittergourd, normally very bitter, melds nicely with the other flavors. Substitute 3 tablespoons prepared red curry paste if you do not want to go through the task of making it yourself.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 6 

    • For the curry paste
    • 5 red dried chillies, reconstituted in water for 20 minutes
    • 3 slices galangal root, peeled
    • 1 kaffir lime leaf, chopped
    • 3 shallots, sliced
    • 1 tablespoon fermented shrimp paste
    • 1 teaspoon palm sugar
    • 1/2 teaspoon salt
    • 1/2 stalk lemongrass, sliced thin
    • 1 tablespoon coriander root, peeled and chopped
    • 5 cloves garlic, chopped
    • For the rest of the curry
    • 300-400g catfish, filleted and cut into 4 cm chunks
    • 1 bittergourd, cut into 4 cm chunks
    • 3-4 tablespoons fish sauce
    • 750ml (3 cups) coconut milk

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. In a mortar, pound curry paste ingredients, adding them one at a time until a smooth paste is formed.
    2. Rinse the bittergourd in salted water well. This will remove some of the bitterness of the melon.
    3. Put 250ml of the coconut milk into a wok and cook until the fat separates. Add the curry paste and fry until fragrant.
    4. Add the catfish and fry for 1 minute. Add the remainder of the coconut milk and bring to a simmer.
    5. Add the bittergourd and gently cook without stirring until very soft.
    6. Gently place in a bowl and serve with steamed jasmine rice.

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