1teaspooncoriander seeds (malet phak chee) (เมล็ดผักชี) (S2)roasted and ground
1 1/4teaspoonscumin seeds (malet yeeraa) (เมล็ดยี่หร่า) (S3)roasted and ground
1/2teaspoonSiam Cardamom pods (luuk grawaan) (ลูกกระวาน) (S4)roasted and ground
1/2teaspooncinnamon powder (ผงอบเชย) (S8)
1 1/2teaspoonsfennel seeds (เทียนข้าวเปลือก)roasted and ground
Season with:
1partfish sauce (น้ำปลา)
1/2partpalm sugar (น้ำตาลมะพร้าว)
bitter orange juice (som.saa)(น้ำส้มซ่า)
Instructions
Prepare the potatoes:
Peel the potatoes. Wash the potatoes and cut a round piece off the top of each potato. Using a fruit scooper, hollow out the potatoes into bowl-like shapes.
Pat the potatoes dry.
In a pot, put oil for deep-frying.
Once the oil is hot, over medium heat, fry the potatoes until 50% done and very light golden in color. Remove from the oil and allow them to cool to room temperature.
Brush each fried potato with beaten egg and roll it in breadcrumbs.
Fry the potatoes until they are golden colored and crisp. Set aside.
Prepare the paste:
An overview of the curry paste ingredients.
Deseed and rehydrate the dried chilies in hot water. Set aside.
Roast and grind the spices, starting with the white peppercorns, coriander seeds, and cumin seeds.
Cut the ginger into juliennes and roast until it loses its freshness; do not overcook it.
Cut the turmeric crosswise into thin slices and roast until it loses its bright color; do not overcook it.
Roast the shallots and garlic unpeeled. Once cooked, peel and slice them thinly.
Pound the curry paste, starting with the chilies, and gradually add the other ingredients, from the driest to the wet. Pound the paste until it is smooth with a rounded aroma.
Add the ground dried spices and pound to a smooth paste.
Remove the curry paste and set it aside.
Wash the mortar and pestle with about one cup of plain water and reserve the liquids.
Cook the curry:
Dice the beef into small pieces. Cube the yellow onion into pieces of the same size as the beef. Set them aside.
In a brass wok, heat pork lard. Start by frying the onions until they become transparent and begin to caramelize.
Add coconut cream. When the coconut cream thickens and oil appears, add the curry paste.
Fry the paste until it loses its rawness.
Sprinkle more dry spices. Use your sense of smell to determine the amount.
Stop the frying with plain water. This is important in order to separate the oil particles created during the paste frying process from the rest of the broth. At this stage, mix gently to avoid re-emulsification of the oil.
Add the beef and cook until done.
Diluting the curry:
Keep the curry relatively thick. If necessary, dilute it with coconut milk or stock.
Seasoning:
Taste before seasoning.
Start by seasoning the salty element using fish sauce.
When you are satisfied with the saltiness, add palm sugar at the ratio indicated.
Taste and adjust seasoning.
Plate and serve:
Using a small spoon, fill each fried potato bowl with curry.
Garnish with minced boiled egg white and place the egg yolk in the center