Penang Assam Laksa (Hot & Sour Noodle in Fish Soup)

Ingredients:

(A) Spices paste:

15 dry red chilies

15 fresh red chilies

150g shallot

10 gloves garlic

40g galangal/blue ginger (lengkuas, 南薑)

1 tsp belacan

(B)

4 tbsp tamarind paste to make tamarind juice
1 bunch polygohum leaves (daun laksa)
3 stalk lemon grass, lightly smash at the white portion

8 cups of water

(C)

1kg (2.2lb) Mackerel Fish

1 pack Laksa noodle

Seasoning:

2 tsp sugar or to taste

salt to taste

Ganishing:

1 cucumber shredded

mint leaves

lettuce (thinly cut)

Red Anion (slice thinly)

Red chillies cut into small slices

Pineapple cut into small slices

1 wild ginger bud (bunga kantan) ** i made without it as i cannot find it in California

Prawn paste (har kor), diluted with water.