fried grilled catfish (whole fish or a slice) (ปลาดุกย่างและทอด)
Instructions
Separate the tamarind flesh, removing the seeds and discarding the fibrous threads. On a cutting board, mince the tamarind flesh using a knife. You may need to oil the knife if the tamarind sticks to it.
Measure the amount of fermented shrimp paste (kapi), garlic and palm sugar following the ratios of a basic chili relish recipe (น้ำพริกกะปิมาตรฐาน). Arrange the ingredients next to each other so you can visualize their proportions.
Measure the tamarind flesh (เนื้อมะขามเปียก) to equal about three-quarters of the amount of fermented shrimp paste (kapi).
Begin preparing the relish by pounding dried Thai bird’s eye chili with salt in a mortar and pestle. When the chilies are pounded to a fine consistency, add the tamarind flesh and continue to pound into a smooth paste.
Add the fermented shrimp paste (kapi), grilled shrimp meat and dried shrimp powder. Pound into a smooth paste.
Taste and season with fish sauce. Once you are satisfied with the saltiness of the relish, add the palm sugar at the ratio indicated. Season to a sweet-salty flavor profile.
Season to a sour leading flavor profile using lime juice and kaffir lime juice.
Add the yellow chilies. Bruise them using the pestle to release the desired spiciness.
Mix in the grilled fresh chilies, reserving some for the garnish.
Last, mix in all the sour and sour-sweet ingredients: green mango (มะม่วงเปรี้ยว), madan (มะดัน), salacca, hairy-fruited eggplant (มะอึก), diced green mandarin orange (ส้มเหม็น) and thin sliced of kaffir lime peels (ผิวมะกรูด).