Authentic Penang Curry, also known as Penang Laksa or Assam Laksa, is a delicious and tangy Malaysian dish with a rich and flavorful broth. It typically features a fish-based broth, tamarind paste for a tangy taste, and a variety of aromatic herbs and spices. Here's a simplified version of the recipe to make an authentic Penang Curry:
Ingredients:
For the broth:
- 1 pound (450g) mackerel or other firm white fish (you can also use canned fish)
- 6 cups water
- 3 stalks lemongrass, bruised
- 3-4 kaffir lime leaves
- 2-3 tablespoons tamarind paste
- 1 tablespoon fish sauce
- 1 teaspoon shrimp paste (optional)
- 2 teaspoons palm sugar or brown sugar
For the spice paste (rempah):
- 6-8 dried red chilies, soaked in hot water until soft
- 4 shallots or 1 small onion
- 3 cloves garlic
- 1-inch piece of galangal or ginger
- 1 teaspoon shrimp paste (belacan) (optional)
For serving:
- Rice noodles or vermicelli, cooked according to package instructions
- Bean sprouts
- Hard-boiled eggs, halved
- Fresh mint leaves
- Fresh cilantro (coriander) leaves
- Lime wedges
Instructions:
Prepare the spice paste: In a blender or food processor, blend all the spice paste ingredients until you get a smooth and thick paste. If using shrimp paste, you can wrap it in a piece of foil before roasting it over an open flame for a minute or two to enhance its flavor.
Make the broth: In a large pot, bring the water to a boil. Add the spice paste, lemongrass, kaffir lime leaves, tamarind paste, fish sauce, shrimp paste (if using), and palm sugar. Stir well and let it simmer for about 20-25 minutes to allow the flavors to meld.
Cook the fish: If using fresh fish, add the mackerel or white fish fillets to the broth and simmer until they are cooked through, about 5-7 minutes. If using canned fish, add it towards the end of the cooking time.
Adjust seasoning: Taste the broth and adjust the seasoning to your liking. Add more tamarind paste for extra tanginess, fish sauce for saltiness, or sugar to balance the flavors.
Assemble the Penang Curry: To serve, place a portion of cooked rice noodles or vermicelli in a bowl. Ladle the hot Penang Curry broth over the noodles and top with bean sprouts, halved hard-boiled eggs, fresh mint leaves, and cilantro. Serve with lime wedges on the side for extra zing.
Penang Curry is best enjoyed fresh and hot, with all the aromatic flavors blending together. It's a delightful and unique dish that's sure to impress anyone who loves bold and vibrant flavors. Enjoy!