Ingredients
900 g herring (ikan parang) or mackerel (ikan kembung or ikan tenggin)
400 g thick rice vermicelli
1/2 coconut , grated
1 stalle lemon grass (serai)
10 shallots
6 peppercorns
2.5 x 2.5 X 0.5-cm piece dried shrimp paste (belacan)
3 Tbsp cooking oil
1 1/2 Tbsp curry powder
5 kaffir lime leaves (daun limau purut) (optional), shredded
1 1/2 tsp salt
1/2 cucumber, shredded
1 slice pineapple, shredded
1 red chili, shredded
2 limes cut into wedges
1 cup mint leaves, plucked from stalk
Method:
Clean fish. Soak rice vermicelli for 30 minutes before boiling. Extract 1/2, cup first coconut milk and 4 cups second coconut milk from grated coconut. Grind lemon grass, shallots. peppercorns and dried shrimp paste together.
Heat cooking oil. Fry ground ingredients and curry powder for about 5 minutes. Add second extraction (4 cops) of coconut milk and salt. When it boils, add cleaned fish. Allow fish to cook slowly for 10 minutes. When cooked, take it out, remove bones and flake flesh. Return flaked fish and add kaffir lime leaves (optional) to gravy and cook for another 2 minutes. Add first extraction (1/2 cup) of coconut milk and when it boils, turn off heat at once. Season to taste.
Drain soaked rice vermicelli and put into boiling water for 15 minutes or until soft. Drain well.
Arrange cucumber, pineapple and chili shreds, lime wedges and mint leaves on a plate. Put equal portions of rice vermicelli into 6 serving bowls and pour gravy over it.
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