Laksa Pahang
Ingredients:
600g cooked thick rice vermicelli   
8 mackerels
1 1/4 cup oil                                   
2 screwpine leaves
2tsp salt                                         
1 coconut, grated for 8 cups coconut milk
120g white grated coconut             
2 tsp salt
1tsp sugar                                      
2 pcs dried tamarind skin

           Blend

15 shallots                                      
30 dried chillies, soaked
1 inch galangal                                
1/2 inch ginger
2 stalks lemongrass                         
1 1/2 tsp curry powder
1 tsp turmeric powder                    

Garnish :
300g beansprouts                          
1 cucumber, shredded
6-8 uncooked long beans, chopped         
2 onions, sliced
2 turmeric leaves, sliced                 
basil leaves, sliced

          Side dish :

8-10 red chillies, blended separately
2 x 1/2 inch dried shrimp paste, toasted and ground separately
salt
 Preparation:

Rub fish with salt, and cook in half a pan of boiling water with screwpine leaves. Flake fish then blend till fine. Heat oil in pan, then fry ground ingredients with 120g grated coconut. Add fish, coconut milk, tamarind, salt and sugar and bring to a slow boil. Lower heat and simmer for 20mins, stirring frequently. Place noodles in serving bowls, garnish with each garnishing ingredients, pour gravy and serve with side dishes.