Johor Laksa

Instructions

1. Prepare the fish
   In a pot, add the fish fillets with enough water to cover. Bring to a boil and cook for about 10 minutes until the fish is fully cooked. Remove the fish, allow to cool, then flake the flesh, removing all bones. Reserve the fish stock.
2. Make the spice paste
   Blend the soaked dried chilies, shallots, garlic, galangal, and ginger into a fine paste. Heat oil in a large pot over medium heat. Fry the spice paste with curry powder and lemongrass until fragrant and the oil separates, about 10-12 minutes.
3. Cook the laksa gravy
   Add the flaked fish to the spice paste and stir well. Pour in about 750ml of the reserved fish stock, tamarind juice, and toasted belacan. Bring to a boil, then reduce heat and simmer for 20 minutes to let the flavors meld together.
4. Add the coconut milk
   Pour in the coconut milk and continue to simmer for another 10-15 minutes. Do not let it boil vigorously after adding coconut milk to prevent curdling. Season with salt and sugar to taste. The gravy should be thick and rich.
5. Cook the noodles
   While the gravy is simmering, cook the spaghetti or rice noodles according to package instructions until al dente. Drain well and rinse with cold water to stop the cooking process.
6. Prepare the garnishes
   Arrange the sliced cucumber, bean sprouts, Vietnamese mint leaves, and lime wedges on a serving plate. Prepare small bowls of sambal belacan for those who want extra heat.
7. Serve the laksa
   Place a portion of noodles in each serving bowl. Ladle the hot laksa gravy generously over the noodles. Allow each person to add their desired garnishes and squeeze lime juice over their bowl before eating.