Laksa Kelantan / Laksa Lemak Kelantan

Ingredients:
4-5 pcs Mackerel Fish (Ikan Kembung)
500g coconut milk
3-4 dried tamarind slices
Salt to taste

Paste
10 shallots
5 garlic
1" ginger
1" galangal
1 lemongrass
50g dried prawn ~ soaked & drained
1 handful laksa leaves aka Daun kesum
1/2 tsp ground black peppercorn

Others
1kg Laksa noodle
1 Cucumber ~ sliced thinly
1 Ginger Flower / torch Ginger Bud ~ sliced thinly
1/4 cabbage ~ sliced thinly
1/2 large yellow onion ~ sliced thinly
30g bean sprout
handful laksa leaves ~ chopped

Directions:

1. Boil fish with dried tamarind slices & 1 tbsp of salt, do not throw the fish broth.  Remove the fish bone, blend the fish meat with half coconut milk.
2. Blend all the ingredient paste with the other half of the coconut milk to fine smooth paste & set aside.
3. Combine all blended ingredients in a big pot.  Then add more coconut milk & stir evenly without fire on.
4. Once all the blended incorporate, on the fire to medium-high & stir frequently.   Add salt & sugar to taste.
5. Bring to boil then off the heat.   Serve with Laksa noodle.