Thursday, 21 January 2016

Laksa Curry Recipe

Laksa Curry Punjabi Style

Laksa probably is the only dish i have seen which has so many types that counting goes into 100s. i will be adding few laksa recipes coming days.
It is undoubtedly one of the best and loved dish with international recognition. It is believed that Laksa was a mixture of Chinese and Malaysian recipes introduced by Chinese sailors and local Malaysian communities from the coastal settlements, as promised i will add some Indian / Pakistani touch to it, and believe me it the taste will be better then Malaysian Laksa with this Punjabi touch.
Try this recipe at home and your loved ones will love you more.

The main ingredients used for the Laksa soup are chicken, fish or prawns with flavoring of laksa paste and spices make is not only Delicious but want more type of dish.
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1: Chicken 1kg boneless (half inch slices) (steamed)

2: Onion 1 (finely chopped)

3: Green chilies 4 ( finely chopped)

4: Chicken stock 500ml

5: Coconut milk 500ml

6: Turmeric powder 1tsp

7: Red chili powder 2tbsp

8: Coriander 1/2 cup (ground)

9: Sugar 1/8 teaspoon

10: Oil 3 tbsp

11: Garlic & Ginger paste 1tbsp

12: Lemon juice 1tbsp

13 Lemon zest 1tbsp (finely grated)

14: Salt as per taste

15: Rice noodles 200g (Boiled)

16: Beansprouts 100g

17: Spring onion 1 (thinly sliced on diagonal)

18: Coriander handful

19: Prawns 100g


Heat oil in a pan add onions and cook for 3 minutes on medium flame, add red chili powder cook for further 2 minutes on low flame, add ginger & garlic paste cook for 3 minutes on low flame keep stirring occasionally.
add green chilies, turmeric powder, salt, sugar, lemon juice and lemon zest and cook for 3 minutes on medium flame (add few tbsp of water)
Add the stock, coconut milk,  coriander Stir to combine and bring to the boil.
Reduce flame to a rolling simmer and cook uncovered for 6 minutes.
Add the prawns and Chicken to the broth and cook a further 4 minutes.
 place equal amount of boiled noodles in a serving plates Ladle the Laksa broth into the bowls, garnish with equal amounts of bean sprouts, spring onion, coriander and serve immediately.

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