Maksa - Māori Laksa

11:30 am on 11 July 2016

(Serves 8)


  • olive oil & optional 1 tbspn Sesame oil
  • 2 med red onion, 3 cloves garlic
  • 2 x red potato and same amount of pumpkin (in weight)
  • 1 pkt Singapore Laksa mix
  • 1 x tbsp good fish sauce
  • 2 tbsp chicken stock powder & 4 cups of water
  • ½ a knob of palm sugar or tbsp brown sugar
  • 1 can coconut cream
  • Lime juice
  • Mass amount of seafood
  • Udon noodles or similar


Peel and cut the potato and pumpkin into cubes
Microwave or oven roast the potato and pumkin - set aside
Brown onion & garlic with oil/s cook through well
Add laksa mix, stir through quickly till you smell the aroma
Add potato and pumpkin, stir a little to brown edges (this is quick)
Add both stocks and water, palm sugar, stir for a few mins, bring to the boil for 3-5 mins
Turn down to simmer and "walk away" for 20 mins.
Sauce should reduce by half and have a lovely spicy condenced flavour - if it hasn't reduced simmer longer and on a higher heat - reduction is important
Add coconut cream, stir in, squirt of lime juice then add the fish/
Add seafood in order of cooking needs - cook each lot for 3mins before adding the next seafood item

  • cubed fish of your choice
  • raw prawns/squid rings/salmon
  • cooked seafood i.e crayfish/prawn/surimi/salmon
  • mussels in shell last put lid on and turn off the element

Put udon noodles in a pot or dish and cover with boiling water - for 2-4 mins
Plate up in deep bowls!
Add a serve of noodles
Ladle the soup and seafood on top of noodles
Add whole mussels last (make sure the mussels have opened)
Sprinkle with lemon salt and serve with crusty bread.

Plate up!
Serve in deep bowl topped with fresh coriander



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