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18 December 2012,00:56 by
J.Sujatha

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LAKSA

Serves :
8

Preparation Time :
25 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Put the fish in a large saucepan and cover with cold water. Add 1 teaspoon salt and bring to the boil.
  • Cook for 10 minutes, skimming off any scum. Lift out the fish.
  • Drain the liquid, reserving 750 ml in the pan, then add the tamarind and sugar.
  • Take the fish off the bone, discarding the head and skin. Flake roughly.
  • To make the curry paste, put all the ingredients and 2 tablespoons water in a food processor and briefly whiz into a paste.
  • Heat the oil in a large saucepan and add the curry paste. Cook for 5 minutes, stirring constantly.
  • Pour in the reserved liquid, bring to the boil, then reduce to a simmer for 5 minutes. Add the fish just for long enough to heat through.
  • Divide the noodles among four deep bowls. Top with the remaining ingredients. Ladle the soup into the bowls, then serve.

INGREDIENTS

  • 800 grams whole snapper, scaled and gutted
  • 3 tablespoons tamarind puree
  • 1 teaspoon soft brown sugar
  • 1 tablespoon Cooking oil
  • 125 grams thin dried white rice noodles, soaked in boiling water for 10 minutes
  • 100 grams piece cucumber, peeled and cut into thin batons
  • 2 red Asian shallots, thinly sliced
  • 200 grams pineapple, cut into small chunks
  • 1 small red chilli, sliced (optional)
  • 25 grams Vietnamese mint,  small leaves left whole, the rest roughly shredded

Curry Paste

  • 1 small onion
  • 1 teaspoon chopped fresh turmeric
  • 1 tablespoon grated fresh ginger
  • 2 small red chillies, roughly chopped
  • 1 teaspoon shrimp paste

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