Prawn laksa with noodles

Serves: 4

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Total Time: 40

Prep Time: 15

Cook Time: 25

• For the paste
• 2 stalk(s) lemongrass, finely sliced crosswise
• 12  fresh curry leaves, destalked (and 4 whole sprigs to garnish)
• 2 tablespoon(s) fish sauce or light soy sauce
• 6  spring onions, chopped
• 50 gram(s) macadamia nuts, chopped
• 2 tablespoon(s) Massaman or other light curry paste
• 1 large mango, skinned, diced
• 1 tablespoon(s) peanut oil
• For the soup
• 450 ml (3/4pt) coconut milk
• 8  large, raw prawns (about 500g- 1lb 2oz), shells on
• 300 gram(s) white fish such as monkfish or snapper, cut into 12
• 200 gram(s) dried wide rice noodles, soaked in boiling water for 10 minutes; boiled for 1 minute

Method

1. Put the lemongrass, curry leaves, fish sauce, spring onions, nuts, curry paste and half the mango into a food processor. Blitz for 50-60 seconds. Heat the oil in a wok or a non-stick frying pan for 1 minute. Stir in the paste and cook, stirring for 3 minutes or until aromatic and hot. Pour in the coconut milk and stir in 300ml (1/2pt) of boiling water.
2. Now add the 4 curry leaf sprigs, the prawns and the white fish chunks. Bring the pan contents to a boil, then reduce heat to a simmer. Add the remaining mango. Part-cover the pan and cook for 6-8 minutes, lifting and turning the prawns and fish halfway through. Drain the hot noodles. Divide them between bowls, ladle over the laksa and eat hot. Alternatively, add the noodles to the hot stew before serving. Photographs Peter Cassidy; food and styling Clare Ferguson

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