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Tom Yum Hed (Gang Som Pleug Tang Mo)
Watermelon Rind Sour Curry (Gang Som Pleug Tang Mo; แกงส้มเปลือกแตงโม) is a traditional Thai recipe for a classic curry of fish and watermelon rinds in a tamarind and sour curry paste base. The full recipe is presented here and I hope you enjoy this classic Thai version of: Gang Som Pleug Tang Mo (Watermelon Rind Sour Curry).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesVegetable RecipesThailand Recipes
Watermelon rind is the thick outer skin of the watermelon. It's surprisingly tasty when cooked, preserved or candied. I first came across its use in South Africa and ever since I have been looking for recipes to make use of it (it is good and your really should not throw it away). I was delighted wen a reader of this site forwarded this recipe to me.
Ingredients:
1l water
100g white fish pieces
3 tbsp
sour curry paste
300g watermelon rind
1 tbsp tamarind paste
2 tbsp fish sauce
1/2 tsp palm sugar (or brown sugar)
Method:
For this recipe, take the watermelon rind and slice or pare off the thick green outer skin (you just want the white part between the skin and the flesh of the watermelon). Cut the prepared rind into pieces about 2 x 3cm in size.
Pour the water into a pot and bring to a boil Add the fish and cook for 2 minutes, or until the flesh turns opaque. Remove the fish with a slotted spoon and drop into a mortar (keep the water at a gentle simmer). Pound the flesh of the fish into a paste. Add the sour curry paste and pound this with the fish.
When the fish and curry paste mixture is completely smooth, stir this into the simmering water to give an orange curry base. Now dissolve in the tamarind and add the fish sauce. Taste the stock at this point (it should have a strong, sharp and slightly salty flavour). At this point you can add a little sugar, if desired.
Now add the watermelon rind. Cover and simmer for about 12 minutes, or until the watermelon rind has just begun to soften (but it should not be mushy). When done, the watermelon rind should have an orange tinge from the stock and the flesh should appear translucent.
Before serving, stir the mixture to ensure that the ground fish and spices are blended with the stock.
Ladle into a large bowl and serve accompanied by steamed jasmine rice.
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