Assam Laksa

Soak the tamarind pulp in 100 ml of warm water for 10 minutes, then squeeze and strain to extract the tamarind liquid. Set aside.

Grind the dried red chillies, shallots, garlic, galangal, and lemongrass into a coarse paste using a blender or mortar and pestle.

In a large pot, bring 800 ml of water to a boil. Add the fish fillets and poach for 8–10 minutes until cooked through. Remove the fish, flake the flesh, and discard the bones. Reserve the poaching liquid.

In the same pot, heat a little oil over medium heat. Add the ground spice paste and fry for 3–4 minutes until fragrant and the oil separates.

Pour the reserved fish poaching liquid back into the pot. Add the tamarind liquid, turmeric powder, fish sauce, and salt. Bring to a boil.

Reduce heat and simmer the broth for 10 minutes to allow the flavours to meld. Taste and adjust salt and tamarind.

Add the flaked fish back into the broth and simmer for 2 more minutes.

Cook the rice noodles according to package instructions, drain, and divide among 4 bowls.

Ladle the hot, tangy fish broth over the noodles. Top with julienned cucumber, sliced onion, fresh mint leaves, and sliced red chilli. Serve immediately.