Prepare ingredients for the gravy.
Place shallots, ginger, garlic, curry leaves and chillies in a blender and add required water. Blend to a fine paste.
Pour the blended paste into a bowl n add meat/fish curry powder and mix it.
Heat the oil and add the blended paste, cooking on low heat and stir until quite toasted and oil starts to ooze from the paste. Add bruised lemongrass and salt into the gravy.
Add fish balls and fish cake. You can add prawns if u like. Stir in thick coconut milk and reduce heat to gently simmer (to avoid curdling). Turn off the heat after 5 to 10 minutes.
Blanch bean sprouts lightly.
Blanch lightly the yellow noodles too.
Portion yellow noodles and bean sprouts in a bowl and add fried tofu. Pour hot curry with the fish balls and fish cakes over and garnish with fried shallots, spring onions and coriander leaf.
- 500g yellow noodles
- 150g bean sprouts
- 2 firm tofu
- Fried shallots, spring onions, coriander leaf
- 10 shallots
- 2cm ginger
- 5 clove garlic
- 3 red chillies
- 1 spring curry leaves
- 3 tbs meat curry powder
- 2 stalks lemongrass
- 100g fish balls
- 100g fish cakes
- 200ml coconut milk
- Salt to taste
- Required water