Ingredients
1 packet spaghetti (boiled as per instructions) or 1.5kg dried thick rice vermicelli, soaked, scalded and drained
5kg wolf herring or mackerel, steamed, boned and meat flaked
2 coconuts, grated, add enough water and squeeze to obtain 3 litres coconut milk
35g desiccated coconut, wok fried till brown and oil is released (kerisik)
4 pieces dried tamarind skin
Salt and sugar to tasteGround spices
35g dried chillies
120g shallots
20g garlic
15g ginger
2½ cm fresh turmeric root
25g galangal
2 tbsp coriander powder
1 tsp cumin powder
2 tsp fennel powder
3 stalks lemon grass
3g belacan
5 tbsp oilGarnishing
250g prawns, shelled and boiled till cooked
1 cucumber, peeled and shredded
2 onions, cut into rings
250g beansprouts, tailed
1 cup mint leaves
1 red chilli, cut finely
3 limes, quartered
Method
Heat oil in a deep pot and sauté ground ingredients for 2-3 minutes. Add coconut milk, dried tamarind skin, flaked fish and kerisik. Cook to a boil then reduce the heat and simmer for 10-15 minutes, stirring occasionally. Season with salt and sugar to taste.Serve with spaghetti or rice vermicelli in individual serving bowls. Pour laksa gravy over and add garnishing.
