SALMON LAKSA

Laksa is Indonesian , a stew of fish / seafood/ chicken in a well flavoured curry sauce based on coconut cream and vemicelli noodles . This is my very own version of the dish and is what we will be preparing in 'Country " cooking class this week . !. Bring a pot of salted water to the boil with a glug of water , adding 125 gm of vermicelli noodles ( broken in half ). Cook until 'el dente ', then drain and rinse under cold water . 2.Slice 2 Lebanese cucumbers into small dice . 3. Peel and slice 1 onion and cook in a large pot with 1/4 cup of vegetable oil over a low medium heat until tender .( keep the pot over the heat for the rest of the recipe ) 4.Add 1 dsp of dried chilli flakes / sweet paprika . 5.Stir , using a wooden spoon to combine . 6. Its time to start adding the flavours ( after each addition stir to combine ) .... 1 tbs of minced garlic 1 dsp of minced ginger 1 tsp of ground turmeric 1 tbs of ground coriander 1 tbs of lemongrass paste the chopped Lebanese cucumbers. 7.Stir in 1x 400ml can of coconut cream , 250gm bag of bean shoots and the drained vermicelli 8.Finally , slice and chop 500gm of skinned salmon fillets into chewable sized cubes . Add to the sauce , stir through adding 2 tbs of quinoa. Gently simmer for 10 minutes and then turn off heat to cool or serve immediately . By the way did I mention the warm curry aromas drifting through ??