More recipes from the Middle East

Penang asam laksa

Cucumber and mango soup

• 500 GRAM MACKEREL, with bone
• 2 TBSP TAMARIND PASTE
• PIECE OF GINGERROOT, chopped
• 400 GRAM RICE NOODLES, soaked in hot water
• 1 TBSP SHRIMP PASTE
• 1 TSP TURMERIC
• 3 RED CHILLIES, chopped
• 1/2 CUCUMBER, peeled and cut in strips
• BUNCH OF GREEN ONIONS, chopped
• 1/2 PINEAPPLE, cleaned and cut

• 1 MANGO, cleaned and cut
• 2 CLOVES GARLIC, chopped
• BUNCH OF GREEN ONIONS, chopped
• 1 CUP YOGURT
• 1/2 CUCUMBER, cleaned and cut

Bring one liter of water to the boil with the fish, simmer for 10 minutes. Take the fish out, discard skin and bones and cut into pieces. Add the tamarind to the water, the ginger, the shrimp paste, turmeric and chillies, put the fish back in and add salt to taste and simmer 5 minutes. Put some pineapples pieces, green onions, cucumber and noodles in four plates and pour the soup on top.

Puree the mango with the yogurt, green onions and garlic. Add 1/2 cup of water, pepper and salt to taste and the cucumber and process one minute more. Serve chilled.

There are many types of laksa. Penang asam laksa originates form Penang in the north of Malaysia, and uses the tangy flavor of tamarind (asam means tamarind in Malay) , whereas  Malaysian laksa and laksa lemak, both from the South of Malaysia, are sweeter and use coconut milk.