Mohinga (Burma) – Seema Pankhania

Ingredients

• Rice flour 2 tbsp
• Gram flour 5 tbsp
• garlic 6 cloves, peeled
• ginger thumb-sized piece, peeled
• 3 lemongrass stalks
• 6 tbsp vegetable, sunflower or peanut oil
• 3 medium onions, thinly chopped
• 1 tbsp paprika
• 2 tsp turmeric powder
• 1–2 tsp chilli powder
• fish sauce 2–3 tbsp, plus extra to season
• mackerel in brine 1 x 200 g tin (if you can’t find pilchards use tinned sardines)
• 6 shallots or small onions, trimmed, peeled and left whole
• black pepper
• Dried rice vermicelli 400g (0.8–1mm size), cooked, rinsed with cold water
• 3 limes, cut into wedges
• garlic oil
• chilli flakes or chilli oil
• 6 hard-boiled eggs, cut in half
• coriander leaves
• 250g chana dal (or yellow split peas), soaked overnight or for at least 4 hours
• 2 tbsp rice flour
• 1 tbsp glutinous rice flour
• ½ tsp salt
• ⅓ tsp garlic powder
• ⅓ tsp ginger powder
• A pinch of ground turmeric
• 250ml cold water
• Vegetable, sunflower, or peanut oil for deep-frying