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Author Notes: I've made curry fish stew and mussels in curry sauce, but it always turned out heavier than I would have preferred. A friend took me to a noodle house and it was there that I tasted a laksa for the first time. The best way I can describe it is curry light. It wasn't as heavy handed with the hot spices, but abundant in aromatics. The consistency of a light soup, and a zing of citrus that added brightness rather than heat to the curry. Its my favorite sauce preparation for mussels. —edamame2003
The Laksa Paste (can be made ahead of time)
- 1 inch pieces galangal or ginger
- 2 lemongrass stalks, cut into rounds
- 1 kaffir lime zest (or key lime)
- 4 kaffir lime leaves (or bay leaves)
- 2 dry guajillo or ancho chili peppers
- 1/4 cup shallot
- 2 cloves garlic
- 1/2 teaspoon coriander
- 1 teaspoon turmeric
- pinches saffron (optional)
- 1/4 cup water
- Place the dry chilis and saffron in hot water and allow to soften/steep. Add all the remaining ingredients and blend until smooth.
- 2 lime juice
- 1 mandarin orange juice (3 calamansi can be substituted for the lime/orange)
- 4 cups fish stock (or water)
- 13.5 ounces can of coconut milk
- fish sauce (or salt) to taste
- palm sugar (or sugar) to taste
- 1/2 cup chopped tomato
- 1/2 pound firm fleshed fish (I used uku)
- 1 pound mussels
- 12 ounces noodles (ramen, rice, soba all work)
- 1/3 cup laksa curry paste
- 1 tablespoon grape seed oil
- cilantro for garnish
- sriracha, sambal olek, or fresh serrano for added spice
- Place a Tablespoon of oil in a large stock pot and heat the laksa paste to release the fragrance. Heat for about 3-5 minutes, but do not brown.
- Add the fish stock or water and bring to a simmer.
- Add the tomato and simmer for another 15 minutes, or until tomatoes soften.
- Add coconut milk.
- Add cubed fish and mussels and cover to let mussels open.
- Add citrus juice, fish sauce and sugar to taste.
- In a separate pot, boil water and quick boil the noodles al dente.
- Serve the laksa boullabaisse over noodles with cilantro garnish and optional sriracha, sambal oelek or fresh serrano peppers for spicier flavor.
- This recipe was entered in the contest for Your Best Citrus Recipe