CURRY LAKSA ( NOODLES IN COCONUT MILK GRAVY )

250 gm yellow noodles ( mee or

mee hoon ( rice vermicelli noodles )

2 tbsp oil

3 shallots sliced

1 red chilly sliced

green chilly sliced

1 cm piece ginger sliced

100 gm prawns

100 gm fish balls

50 gm oyster

50 gm fish cake

few tau foo pork ( bean curd puffs )

100 gm beansprouts

4 cups thick coconut milk

2 tbsp fish curry powder

1 bunch kesum leaves

or curry leaves

salt to taste

FOR SERVING:

1 no hard boiled egg cut 1/2

1/2 piece limau kasturi

( small lime )

sambal belacan

( shrimp paste in spicy sauce )

METHOD:

Scald the noodles in hot water, drain well &

spread 1 tbsp oil into it

Heat up oil & fry shallots,ginger,both chillies

until fragrant add in curry powder & fry till fragrant

add in sea food, tau foo, fish balls, stir

for few minutes, add in coconut milk & bring to boil

& season to taste lastly add in beans sprouts,

kesum leaves.

TO serve:

Place the noodlesin individual bowls & pour

sea food gravy on top of each bowl with

sliced boiled egg, limau kasturi & sambal belacan