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- Heat oil in a deep pot and sauté ground ingredients for 2-3 minutes. Add coconut milk, dried tamarind skin, flaked fish and kerisik. Cook to a boil then reduce the heat and simmer for 10-15 minutes, stirring occasionally. Season with salt and sugar to taste.
- Serve with spaghetti or rice vermicelli in individual serving bowls. Pour laksa gravy over and add garnishing.