This is a fantastic recipe that I have made many times over the years. I started with a recipe from a cookbook and then developed it using other ideas from various sources. An important change were the fish balls. I can never find them where we live, so I now use the recipe for Thai fish cakes instead. I make them small as per fish balls. They really work well with this recipe. Start by making the laksa paste. Ingredients for the Laksa paste 8 large dried red chillies 1 Tbsp dried shrimp 1 Tbsp chopped fresh galangal 1 Tbsp chopped ginger 1 lemongrass stalk, pale part bruised, finely chopped 4 Asian red shallots, roughly chopped 5 garlic cloves, roughly chopped 3 coriander roots or stems, roughly chopped 5 candlenuts or macadamia nuts 1 tsp coriander seeds ½ tsp turmeric 1½ tsp shrimp paste sea salt Soak the dried chillies and the dried shrimp in hot water for 10-15 minutes or until softened. Remove the chillies and dried shrimp from the water (it doesn’t matter if you don’t drain them...