Curry Laksa Fishball - hearty, rich, shiok!
bringing back memories of the school canteen!
as far as ‘laksa-type’ noodle dishes go, this is one of the easiest to prepare! unlike a Nyonya-style or Katong laksa which requires making a prawn stock beforehand, a classic Singaporean/Malaysian Curry Laksa has the pungency and spice forwardness of curry powder taking centre stage, while still being creamy, mild and light with the addition of coconut milk.
the ‘QQ’ texture of fishball makes gives a mouthful delight and it requires almost no cooking and less prep work!
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Curry Fishball Laksa
(serves 6)
spice paste:
8 shallots, peeled
3 cloves garlic, peeled
8 dried chilies, soaked in hot water to soften
1 lemongrass, remove outer layer and slice
3 candlenuts, soaked in hot water
15g ginger, peeled
15g galangal, peeled
2 tbsp dried shrimp, soaked until softened
1/2 cup oil
2 tsp turmeric powder
2 tbsp meat curry powder
500 ml water
2 tbsp fish sauce
500ml coconut milk
400g fishball (fried or unfried)
1 eggplant, cubed and pre-fried
4 long beans, cut to 2-inch pieces
12 quail eggs, boiled and peeled
120g taupok (fried tofu puffs)
2 tsp sugar
salt, to taste
to finish:
226g yellow noodles / thick bee hoon / kway teow, blanched in boiling water
3 sprigs laksa leaf, chopped
3 calamansi, halved
directions
in a blender, puree all the spice paste ingredients until fine. heat oil in a pot on medium heat and saute the spice paste for 5 minutes.
add the turmeric & curry powders and continue frying until the oil starts to split, for about 10 minutes, while continuously stirring.
add water and fish sauce and bring to a boil. lower to a simmer and pour in coconut milk. add the fishball, eggplant, long beans and eggs and simmer until the vegetables cook fully.
combine the tofu puffs, add sugar and season to taste. adjust consistency with water, if needed.
to assemble, arrange a portion of blanched noodles in a bowl and pour over the curry and ingredients. garnish with laksa leaf and a squeeze of calamansi.
looking for other laksa recipes? check these out!:
Nyonya Laksa - slurpp-able SEDAP-ness!
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while there are many versions of laksa throughout the region, the decadent Laksa Nyonya is the most popular in Singapore. even ‘Katong’ Laksa itself is based on the original Nyonya-style Laksa, using a flavour base of a rich prawn stock and thickened with coconut milk.
