Curry Laksa (Laksa Asam)

Fancy a tasty meal for the whole family?

Preparation time : 15 minutes
Cooking time : 25 minutes

Recipes...

Serves : 5-8

1 kg mackerel (ikan kembung) , cleaned
1 teaspoon crumbled shrimp paste (belacan)
5 fresh red chilies

5 fresh Bird's Eye Chili Pepper (cili padi)

10 dried red chilies – boiled with a cup of water to soften it, then drain

1 large onion

1 large onion, sliced
1 clove garlic
4 tbsp tamarind paste (asam jawa)

4 pieces dried tamarind skin (asam keping)
10 polygonum leaves (daun kesom)

1 wild ginger bud (bunga kantan), cut halved
1½ teaspoon salt

3 liter of water to boil the fish

1 packet of rice sticks or laksa noodles - immerse in a pot of boiling water until soft and drain the water

Garnishing
1 cucumber shredded
1 large onion, finely sliced
2 red chilies, finely sliced

Method:

Boil fish in the water together with sliced onion, tamarind skin and add ½ tsp salt.

When cooked, take out the fish and set the fish aside.
Soaked tamarind paste soaked in a cup of water, squeezed to extract the pulp, sieved with the soaking water

Blend together red chilies, small chilies, dried red chilies, onion, belacan and garlic.

Pour the blended chilies to the fish stock and leave it boil for 10 minutes

Process the fish – blend the fish fillet and the fish bone separately, sieve the fish bone.

Put the processed fish together with the tamarind juice, polygonum leaves, wild ginger bud and 1 tsp salt into the pot. Boil for 15 minutes.

To serve, put a bowl of laksa noodles and pour the laksa soup over the noodles and add with a little of each garnish.
Serve immediately.