Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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500 |
g (1 lb) | strong flavored fish | |
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4 |
medium | onions | roughly chopped |
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6 |
cloves | garlic | peeled |
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2 |
tsp | fresh ginger | finely chopped |
|
1 |
tsp | turmeric | ground |
|
½ |
tsp | chili powder | |
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4 |
tbsp | peanut oil | |
|
2 |
fresh chilies | seeded and chopped | |
|
4 |
cups | thin coconut milk | |
|
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banana heart or 255 g can bamboo shoots | ||
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1 |
tbsp | fish sauce | |
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3 |
tbsp | chick pea flour | |
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2 |
cups | thick coconut milk | |
|
2 |
tbsp | lemon juice | |
|
|
salt to taste | ||
|
500 |
g (1 lb.) | fine egg noodles or rice vermicelli | |
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Recipe Instructions:
- If using fresh fish, wash and scale the fillets and simmer for minutes in just enough water to cover.
- Reserve the stock.
- Put onions, garlic, ginger, turmeric, and chili powder in container of blender and blend to a puree.
- Heat oil in a large saucepan and fry the blended ingredients and chilies, add in pureed mixture.
- When it is golden brown and beginning to stick to the pan add fish stock, thin coconut milk and prepared banana heart.
- Bring to the boil, turn heat low and simmer until banana heart slices are tender.
- Add fish sauce to mixture.
- Mix the chickpea flour smoothly with a little cold water or some of the thick coconut milk and add to the pan.
- Keep stirring as it comes to the boil.
- Simmer 5 minutes add fish and if using canned fish, the liquid from the can as well.
- Add thick coconut milk and lemon juice, stir as it comes to simmering point.
- Season to taste, salt if necessary.
- Cook noodles in boiling salted water until tender.
- Drain well and serve in a large bowl alongside the soup.
- Noodles are served first and soup ladles over the top.
- Moh hin gha must be served piping hot.