CURRY LAKSA

 

 

INGREDIENTS

 

150g Pineapple cut squid

9 large banana prawns

150g fillet White fish

200g Rice noodles

100g Curry Laksa paste

2 small Onions

Hand full Mint leaves

3 cloves Garlic

2 tbsp Cooking oil

1/2 Coz lettuce chopped

750ml Water

100ml Coconut cream

3 Golden limes (limau kasturi)

2 pinches MSG (optional)

Salt

Dried shallots (garnish)

 

 

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METHOD

 

 

Soak the rice noodles in cold water until they soften then drain and soak in hot water for about 5 minutes. Then drain again and put the noodles into deep serving bowls ready to eat.

 

 

Cut the limes in half and place in a bowl for later (Note. The limes below are a bit more ripe than I would usually use. I prefer them to still be a green colour.)

 

 

Slice the fish fillet into bite sized pieces. Try to use a type of fish that will not easily fall apart when cooked. Mackerel is good.

 

 

Blend the garlic and onion

 

 

Put the cooking oil in a deep saucepan and heat on medium high

 

 

Add the onion and garlic and fry until fragrant

 

 

Add the laksa paste and stir well

 

 

Add water then stir

 

 

Cover and cook for about 5 minutes

 

 

Add coconut milk

 

 

Add salt

 

 

Add prawns (Note. Cut the front 1/3 off each prawn head first)

 

 

Add fish

 

 

Add squid

 

 

Cover and cook for another 5 minutes

 

 

Add MSG (optional)

 

 

Add coz lettuce (Note. It is better to add bean sprouts but I didn't have any when I cooked this)

 

 

Cook until the lettuce just starts to soften.

Put the mint leaves on top of the noodles then pour the soup mixture on top

Sprinkle some dried shallots on top.

Squeeze golden lime juice into the soup and enjoy!

 

 

 

All the recipes on this disc/website are original and copyright 2010 Dorothy P.C. Loader.

 

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