Rice Noodles in Fish Curry (Curry Laksa)

Rice Noodles in Fish Curry, also known as Curry Laksa, is a delightful Malaysian dish that combines the richness of fish curry with soft rice noodles. This recipe balances spicy, savory, and sweet flavors, making it a favorite for its comforting qualities. The preparation involves simmering fresh fish in a fragrant coconut milk broth, infused with lemongrass, galangal, and turmeric. Topped with bean sprouts, tofu puffs, and hard-boiled eggs, this dish offers a satisfying meal in a bowl, appealing to those who enjoy a blend of aromatic spices and creamy textures in their food.

Ingredients

• 1 lb white fish fillets, skinless
• 4 cups coconut milk
• 2 stalks lemongrass, bruised
• 1 inch galangal, sliced
• 1 Tbsp turmeric powder
• 8 oz rice noodles
• 1 cup bean sprouts
• 1 block tofu puffs
• 4 whole hard-boiled eggs, halved

Instructions

1. Marinate the white fish fillets with turmeric powder and a pinch of salt. Set aside for 15 minutes.
2. In a large pot, bring the coconut milk to a simmer over medium heat. Add the bruised lemongrass and sliced galangal.
3. Gently add the marinated fish fillets to the pot and simmer for 10-15 minutes until the fish is cooked through.
4. In another pot, cook the rice noodles as per package instructions. Drain and set them aside.
5. To assemble, place the cooked rice noodles into serving bowls. Ladle the fish curry over the noodles, ensuring each bowl gets a portion of fish.
6. Top each bowl with bean sprouts, tofu puffs, and halved hard-boiled eggs.

Keywords: Dinner, Rice Noodles, Tofu Puffs, Coconut Milk Broth

Spice Rack: Turmeric, Galangal, Lemongrass

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