Laksa Thai

1 litre water
2.5kg mackerel (ikan kembung), cleaned
1 1/2 tsp salt
3-4 tbsp oil
2 wild ginger flower buds (bunga kantan)
3 stalks lemongrass, smashed
2 tbsp tamarind paste mixed with 150ml water, squeezed for juice and strained
550ml thin coconut milk
350ml thick coconut milk
6-8 stalks basil leaves
1.5kg fresh laksa noodles, scalded
300g beansprouts, tailed
1 cucumber, shredded
1 bunch peppermint leaves removed

Ground spice ingredients
20 dried chillies
6 fresh red chillies
5cm piece turmeric root
20-22 shallots
6 candlenuts
1 tbsp belacan

Seasoning
1 tsp salt or to taste
1 tbsp fish sauce
1/2 tsp sugar or to taste
1 tsp ikan bilis stock granules

Boil water with salt in a deep saucepot until boiling. Add the cleaned fish. Cook for 8-10 mins. Dish out fish and debone. Keep fish meat aside. Discard bones and retain the stock.

Cut off bunga kantan stalks (to be used later), Slice bunga kantan finely and leave aside as garnishing. Her oil and saute ground spice ingredients, saved bunga kantan stalks and lemongrass. Fry until fragrant. Transfer fried spice into the fish stock. Add tamarind juice and bring to a boil.

Add thin coconut milk and bring to the boil, then pour in thick coconut milk and add basil leaves. Return fish meat to the stock and adjust with seasoning to taste. Simmer gently for a while.

To serve: Put serving portions of scaled noodles into individual bowls. Put some beansprouts and pour enough hot gravy over. Garnish with cucumber, mint leaves and sliced bunga kantan. Serve hot.