Laksa

Ingredients for Gravy:

• 300-400 gm mackerel fish (steam and deboned and mashed till pulp)
• 3 stalks lemon grass
• 2 cm galangal
• 4 garlic
• 2 large purple onions
• 3 tbsp fried desiccated coconut
• 400 ml coconut milk
• 2-3 cups of water (or as required)
• 3 tbsp fish curry powder
• A bit of Tamarind water
• 5 tbsp of cooking oil
• Salt to taste

Ingredients for Chili Sauce

• 20 stalks of dried chili – soak in hot water till it soften. Drain water and blend with a little water and salt.

Ingredients for Garnishing:

• Abit of Laksa Leaves (wash clean and slice thinly)
• 150 gm beansprouts (clean and remove the tail)
• 2 cucumber (peel skin and slice thinly)
• 1 –1 ½ kg Laksa Nooodles

Directions to prepare Gravy :

1. Clean fish and steam/boil it. Take the meat and pulp it.
2. Mix in fish curry powder with items in red that have been blended and sautee till fragrant.
3. Add in coconut oil and 2 cups of water. Stir once in a while and allow it to simmer till oil rises to the top of the gravy.
4. If the gravy is too thick, add in a little water or till reaches desired consistency.
5. Add in salt to taste and turn off the heat once cooked.
6. Garnish with garnishing items before serving.