This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step1 of 6: Mackerel Fish, Prawns, Water, Dried Tamarind Slice, Torch ginger flower (Bunga Kantan)
In a stock pot, boil the mackerel, prawn, dried tamarind and bunga kantan in 2 litres of water for 20 minutes or until the fish and prawns are cooked.
Step2 of 6
When the ingredients are cooked, separate the flesh of the fish from the bones and pound the prawns and set the seafood and broth aside.
Step3 of 6: Corn Oil, Onion, Garlic, Galangal, Lemongrass, Chilli Paste, Curry Powder, Dried Shrimps
Next, heat oil in a small pot and stir fry the onion, garlic, galangal and lemongrass until fragrant. Sprinkle in the chilli paste and curry powder, add the dried shrimps and stir fry until the oil separates.
Step4 of 6: Fish broth, Coconut Milk, MAGGI® CukupRasa™, Sugar
Then, add the fish stock, thin coconut milk, MAGGI® CukupRasa™ and sugar. Let the ingredients come to a boil.
Step5 of 6
Flake the flesh of the fish and add it into the pot, along with the pounded prawns and allow the ingredients to boil and simmer for another 10 minutes or until the gravy thickens.
Step6 of 6: Spaghetti, Bean sprouts, Long Bean, Laksa Leaf, Basil, Onion, Sambal Belacan
Finally, place the pre-cooked spaghetti into separate bowls and pour over the gravy. Top the noodles with the garnishing and add on the side some sambal belacan and lime. Enjoy!