Unlike Nyonya Laksa, this version of Laksa Gravy is creamy and rich in fish flavour. I could remember that when my late Mum prepared this gravy, she would purchase a couple kilos of tuna fish from the wet market. She would first boil the fish, meticulously separate the flesh from the bones and blend the flesh with some of the fish stock. In this recipe I am taking a short cut by using canned sardines, alternative you may substitute sardine with can tuna.
Malay Laksa Gravy (Laksa Lemak)
- 2 can Sardines drained, rinsed & mashed. Approx 500 gm
- 75 gm #IbuSegalaRempah
- 30 gm Fish Curry powder
- 500 ml Coconut milk
- 12 stalk Lemongrass bruised
- 2 pc Tamarind peel
- 2 litre Water
- 2 pc Anchovy stock cube
- Salt to taste
- Boil water in a pot and add lemon grass & tamarind peel. Mix the curry powder and ISR into apaste before adding into the pot.
- Reduce heat, cover the pot and simmer for 5 minutes.
- Add the mashed sardine into the pot and stir. Add anchovy stock cube, stir until dissolved.
- Let the sauce simmer for 5 minutes before adding coconut milk. Stir well, taste and add seasoning if necessary.
- The gravy must not be too thick nor too thin.
be used as a stock. Mashed fish meat, make sure there are no fish bones.