Haw Mok Talay (Seafood Curry Custard)
A Traditional Thai Delight
Haw Mok Talay, also known as Thai Seafood Curry Custard, is a beloved dish originating from the beautiful coastal regions of Thailand. Known for its rich flavors and aromatic ingredients, this dish combines the essence of the sea with fragrant herbs and spices, delivering an unforgettable culinary experience. The history of Haw Mok dates back to the Ayutthaya period, where it was often served at royal feasts. This dish encapsulates the harmonious blend of Thai cuisine, showcasing both the vibrancy and warmth of the culture.
Ingredients
- Fish - 200 grams, preferably white fish fillets, such as cod or halibut.
- Shrimp - 150 grams, peeled and deveined.
- Squid - 100 grams, cleaned and cut into rings.
- Coconut Milk - 400 ml.
- Red Curry Paste - 2 tablespoons.
- Fish Sauce - 3 tablespoons.
- Egg - 1, beaten.
- Kaffir Lime Leaves - 3, thinly sliced.
- Sugar - 1 teaspoon.
- Basil - a handful of sweet basil leaves.
- Cabbage - 1 small head, shredded (optional).
- Banana Leaves - for wrapping, or small ramekins if unavailable.
- Chili - sliced for garnish.
Preparation
Step 1: Preparing the Ingredients
Begin by gathering fresh fish, shrimp, and squid. Make sure the shrimp are peeled and deveined, and the fish is cut into bite-sized pieces. Slice the squid into rings.
Step 2: Preparing the Banana Leaves
If using banana leaves, cut them into circles. Then, soften them over an open flame to make them pliable. This will be used to create small cups to hold the custard. Alternatively, you may use ramekins.
Cooking Process
Step 1: Making the Curry Mixture
In a bowl, combine coconut milk, red curry paste, beaten egg, fish sauce, and sugar. Mix thoroughly until all ingredients are well-incorporated to create a smooth paste.
Add the prepared fish, shrimp, and squid to the curry mixture, stirring to coat evenly. Introduce thinly sliced kaffir lime leaves into the mixture.
Step 2: Assembling the Dish
Place a small amount of shredded cabbage at the bottom of each banana leaf cup or ramekin, if using. This step is optional and depends on your taste preference.
Spoon the seafood curry mixture into the cups, filling them almost to the top. Ensure there is enough room for the curry custard to expand as it cooks.
Step 3: Steaming the Haw Mok Talay
Bring a steamer to a simmer. Carefully place the filled banana leaf cups or ramekins into the steamer basket. Cover and steam the custard for about 20-25 minutes, or until the custard is set. You can track the time using a cooking timer.
Step 4: Garnishing
Once cooked, remove the cups from the steamer. Garnish the top of each Haw Mok Talay with a few fresh basil leaves and sliced chili for color and additional flavor.
How to Enjoy Haw Mok Talay
Haw Mok Talay is traditionally enjoyed hot, directly from the banana leaf cups. The creamy coconut curry blends beautifully with the fresh seafood, providing a delicate balance of flavors. Serve it alongside steamed rice to absorb the flavorful sauce. This dish is perfect for any occasion and pairs well with a light, aromatic white wine or Thai iced tea to complement its rich, spicy flavors.
Whether you're hosting a dinner party or simply looking to explore the depths of Thai cuisine, this Haw Mok Talay will certainly impress and delight your taste buds with every spoonful.