The fish dish in question here is known in the South of Thailand as Gaeng Kee Plah or Gaeng Tai Plah, and you can either do it yourself by gutting the inexpensive Plah Too, I believe a type of mackeral (which is the same kind of fish you sometimes find in bamboo baskets ready to steam in the freezer section of good SE Asian markets) or you can get it in a little plastic jar already to go in Thailand (not sure about in the USA?). After it is removed from the fish - it is the stomach actually, not the kidney - it is salted with sea salt and kept in jar for 4-5 days (or longer). The curry is prepared by making a curry paste similar to jungle curry, which is lemongrass, garlic, sea salt, prik haeng (dried chilies), tumeric (fresh) and kapee (shrimp paste, but not very much because kee plah is strong in flavor already). This is added to the fish in boiling water just to cover; add makeau (small round green thai eggplant), pumpkin (thai is like kabocha squash) or potato (for you westerners); long beans and bai horapah (thai basil). Also you can add bamboo shoots if you like but get the ones from Thailand because for whatever reason they are far better then the Chinese ones that you typically get! Kee means droppings, Plah means fish. You can read more about that on Kasma's website: http://www.thaifoodandtravel.com/features/kee.html Also YummyTaste is a very good looking Thai food website which mentions this curry: http://www.yummytaste.com/ingeneral/region...isine_south.htm Maybe I can talk my Southern Thai husband into cooking this for dinner tonight? I don't remember him ever making it as it a little fussy; but we have a Thai woman friend who can make it from scratch. The most famous place to try this dish is perhaps Nakhon Si Thammarat - an ancient city of the South - if you plan to travel to Thailand, a very interesting place. Lonely Planet's book World Food Thailand says "Don't miss the pungent and spicy kaeng tai plaa" regarding traveling in the South. Here is also one more interesting alternative way to make it: http://www.thaifolk.com/doc/cuisine/kaengt...ngtaiplah_e.htm