Penang Assam Laksa

Method

Poach the mackerel in 1200ml water for 8 minutes until cooked, then remove and flake the flesh, reserving the stock. Blend dried chillies, shallots, garlic, galangal, turmeric and belacan with 4 tablespoons of water to form a smooth paste. Heat oil in a large pot and fry the paste for 3-4 minutes until fragrant, then add the reserved fish stock and bring to a boil. Stir in tamarind paste, salt and palm sugar, then simmer for 10 minutes; add the flaked fish and taste for balance. Cook the noodles according to packet instructions, drain and divide among serving bowls. Pour the hot broth over the noodles and top with sliced cucumber, fresh pineapple, mint leaves and red onion. Serve immediately with lime wedges and extra sambal on the side.