This authentic Malaysian delicacy overflows with the sour tang of
tamarind. Topped off with chopped cucumber, onion rings Asian mint, red
chilies or fresh pineapple and you’ll believe you’re in Kuala Lumpur.
Ingredients:
2 small blue mackerel – cleaned
4 cups cold wter
˝ tsp salt
2 cups tamarind water
2 stalks sliced lemon grass – white part
2 tsp turmeric
1 tbsp blachan
5 dried chilies – soaked, drained and chopped
1 in galangal or ginger – chopped
1 tbsp sugar
350g/11oz thick rice noodles [laksa noodles]
Steps:
Cut fish into four pieces each
Add fish pieces to boiling salted water
Reduce heat
Simmer – 5 minutes
Remove fish
Flake off flesh by hand
Set aside
Put fish heads and bones back in water
Add tamarind water
Simmer – 10 minutes
Strain
Blend lemon grass turmeric, blachan, chilies and galangal into a
paste
