I have tried Kari Laksa in Kuala Lumpur, Malacca, Ipoh, and Penang, and although there were all fantastic, my favourite was dining on Kari Laksa Udang (prawns), in a little seaside restaurant in Penang.
Kari Laksa in Malaysia is as important as the warm tropical air Malaysians breathe. Every Malaysian person I have met have tried to introduce me to their favourite Kari Laksa. I have tried it in Kuala Lumpur, Malacca, Ipoh, and Penang, and although there were all fantastic, my favourite was dining on Kari Laksa Udang (prawns), in a little seaside restaurant in Penang.
The combination of creamy coconut milk from fresh coconuts, and whole spices roasted and ground up on the spot, plus the heat of fresh chilies and the tang of limes just produced the most perfect bowl of Kari Laksa.
We are not able to get fresh coconuts and whole spices as easily as one would when in Penang, but we can improvise. Here is my version using ingredients easily available, and in-season sustainable B.C. farmed salmon.
Traditionally Kari Laksa calls for white sugar, but I substituted the white sugar for 1 tablespoon Greek tomato paste, thereby using the natural sweetness of the tomatoes to flavour the broth
Kari Laksa with Salmon
Serves 4
The fish
4 fillets BC farmed salmon
Salt and pepper to taste
1 tablespoon Greek Olive oil
The noodles
300g vermicelli
Boiling water
The spices
½ tablespoon ground coriander
1 ½ teaspoons ground cumin
1 teaspoon black peppercorns
Make a Bouquet Garni with 2 star anise, 2 cinnamon sticks, and 4 green cardamom pods.
The spice paste
8 dried chilies, soaked in boiling water for 10 minutes, then drained
6 small shallots, thinly sliced
6 cloves garlic, minced
One 2-inch (approx. 6cm) piece of fresh ginger, grated
2 stalks lemongrass (the bottom half only), pounded quickly to release the juices, then minced
1 teaspoon shrimp paste, toasted (or 1 tablespoon fish sauce)
The broth
1 teaspoon ground turmeric
6 tablespoons Greek olive oil
12 prawns, peeled
1 ½ teaspoons sea salt
1 tablespoon Greek tomato paste
1 tin (400ml) lite coconut milk, plus 6 tins water
200g spinach, cut into 3-inch strips (approx. 12cm)
8 pieces’ spongy tofu (cut into fours)
200g beansprouts
juice of 2 limes
Method:
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