Mohinga

Method

Soak the dried fish in warm water for 15 minutes, then drain and set aside. Heat oil in a large pot and fry finely chopped onions, minced garlic and ginger until fragrant, adding turmeric and chilli powder, stirring constantly for 2 minutes. Mix rice flour and chickpea flour with 100ml water to form a smooth paste, then slowly add to the pot whilst stirring to avoid lumps. Add the soaked dried fish, fish sauce and remaining water, bringing to a boil and simmering for 20-25 minutes until the broth thickens and develops a rich flavour. Season with salt to taste. Cook the noodles separately according to packet instructions and drain well. Divide noodles into serving bowls, ladle the hot mohinga broth over them, and garnish with crispy fried onions, fresh coriander and dried chilli.