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Recipe for "The Monhinga" (serves four)

To cook the fish:
700 gm catfish
8 cups of water
1 tablespoon fish sauce
3 cloves garlic, peeled and crushed
2 thin slices ginger
3 heads lemongrass, crushed
1 teaspoon turmeric powder
1 teaspoon sweet paprika

The broth:
7 cups fish stock
2 tablespoons roasted chickpea powder
2 tablespoon roasted rice powder

Rice Noodles
3 chopped onions, fried
2 sliced hard boiled eggs, gourd fritters, chickpea fritters, lime wedges, fresh coriander

Simmer  the fish in water with the first ingredients until cooked. Flake and set aside the flesh, removing the bones. Liquidize the bones and add to the stock before passing through a fine sieve. Retain the stock.

Heat the oil and fry the onions, garlic and lemongrass from the stock.

To make the broth, dissolve the rice and the chickpea powder and stir into stock, boil until it thickens and reduce by half. 

To serve, place some rice noodles in a bowl, add the fish, and ladle on the broth. Garnish with 1 teaspoon of fried onions, fresh coriander and hard boiled egg slices. Accompany with small dishes of fried fish ball slices, crushed chickpea fritters, gourd fritters, lime wedges and roasted dried chilli powder.


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