Assam Laksa
An authentic non-vegetarian recipe from Assam, India
Cook Time
30 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
300g Rice noodles (thick)
400g Rohu or catfish fillets
40g Tamarind pulp
2piece Lemongrass stalks (bruised)
20g Galangal (sliced)
5piece Dried red chillies
4piece Shallots (sliced)
4piece Garlic cloves
4g Turmeric powder
20ml Fish sauce
5g Salt
800ml Water
100g Cucumber (julienned, for garnish)
1piece Onion (thinly sliced, for garnish)
15g Fresh mint leaves (for garnish)
1piece Red chilli (sliced, for garnish)
16 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Soak the tamarind pulp in 100 ml of warm water for 10 minutes, then squeeze and strain to extract the tamarind liquid. Set aside.
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Grind the dried red chillies, shallots, garlic, galangal, and lemongrass into a coarse paste using a blender or mortar and pestle.
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In a large pot, bring 800 ml of water to a boil. Add the fish fillets and poach for 8–10 minutes until cooked through. Remove the fish, flake the flesh, and discard the bones. Reserve the poaching liquid.
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In the same pot, heat a little oil over medium heat. Add the ground spice paste and fry for 3–4 minutes until fragrant and the oil separates.
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Pour the reserved fish poaching liquid back into the pot. Add the tamarind liquid, turmeric powder, fish sauce, and salt. Bring to a boil.
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Reduce heat and simmer the broth for 10 minutes to allow the flavours to meld. Taste and adjust salt and tamarind.
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Add the flaked fish back into the broth and simmer for 2 more minutes.
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Cook the rice noodles according to package instructions, drain, and divide among 4 bowls.
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Ladle the hot, tangy fish broth over the noodles. Top with julienned cucumber, sliced onion, fresh mint leaves, and sliced red chilli. Serve immediately.
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Chef's Tips
The tamarind is what gives this dish its characteristic sourness — adjust the quantity to your taste preference.
Using fresh fish and reserving the poaching liquid creates a naturally flavourful broth without needing stock cubes.
Assam Laksa is distinct from Malaysian Laksa — it is a sour, tamarind-based fish noodle soup, not a coconut-based curry.
Serve the garnishes on the side so diners can customise their bowl.
About This Dish
Assam Laksa is a traditional non-vegetarian dish from Assam, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The tamarind is what gives this dish its characteristic sourness — adjust the quantity to your taste preference. - Using fresh fish and reserving the poaching liquid creates a naturally flavourful broth without needing stock cubes. - Assam Laksa is distinct from Malaysian Laksa — it is a sour, tamarind-based fish noodle soup, not a coconut-based curry. - Serve the garnishes on the side so diners can customise their bowl.
Category
Non-Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Medium