Kuala Lumpur Assam Laksa (N.Z. version)

This is my mum's version of the Assam Laksa recipe. All the ingredients are available in N.Z.

Fish Gravy
1 Trevally fish
1 big onions
1 bunch of daun kesum
5 pieces of tamarind skin
1 packet Assam Laksa spices (I use Hup Loong's
famous Assam Laksa)

Ingredients
1 packet of thick dried rice stick noodles (soaked over night
or for 5 hours. Boil for about 5-10 minutes)
Fresh or can pineapples. Cut into strips
1 cucumber, shredded
4 hard boiled eggs, cut into half
Some mint leaves



Method

1. Bring 7 cups of water to boil. Put in the trevally fish and cook for about 10 minutes or until just slightly cooked. Carefully remove the fish and drain.
   
2. Remove flesh from fish and put the bones back into the stock together with the onions, daun kesum, a packet of Assam Laksa spices and 5 pieces of tamarind skin. Simmer for 1 hour. Strain through a sieve, only the stock is required.
   
3. Lastly put the fish meat into the stock and bring to a boil. Taste and ready to serve (do not boil the fish for too long.

To serve

1. Place a serving of noodles in a bowl. Top with some pineapples and shredded cucumbers.


2. Pour the very hot laksa gravy together with some fish over the noodles and vegetables.


3. Serve with mint leaves, egg, prawn paste and lemon (optional)