Serving suggestion for 2 pax:
Add 200g of mackerel, 350ml of water and 3pcs of dried tamarind in a cooking pot.
Boil until the fish meat is tender.
Take out the fish and separate the meat from the bone. Do not throw away the broth or bones.
Combine and blend the fish meat with the broth until smooth.
Now combine and blend the fish bones with the broth until smooth.
Pour the blended mixture through a sieve to remove unblended bones.
Combine Mackerel, 3pcs of dried tamarind slices and 200g Penang Assam Laksa cooking paste in a cooking pot and bring to the boil.
Add in mint leaves, season with 1½tsp salt and 1tsp msg/ajinomoto and serve.