Mohinga (Burmese fish soup)

Method

1. Toast the gram flour over a low heat in a dry frying pan, stirring often, until it turns golden – keep watch of it so it doesn’t burn. Set aside, then toast the ground rice or rice flour in the same way.
2. In a large pestle and mortar, pound the lemongrass, chillies,,onion, garlic and ginger to a paste (or use a mini food processor).
3. Heat the oil in a large deep saucepan over a medium heat. Add the turmeric, paprika and the lemongrass/chilli paste, then fry for 5-7 minutes until the onion in the paste starts to caramelise.
4. Stir in the mackerel (with the brine), then cook for 5 minutes more, ensuring all the mackerel is coated with the paste.
5. Add the toasted gram and rice flours and keep stirring until the paste thickens.
6. Pour in 1.5 litres water and add the fish sauce. Bring the soup up to the boil, then reduce the heat and simmer for 15 minutes.
7. Add the whole shallots and a pinch of pepper to the soup, then simmer gently for 30 minutes more (see Make Ahead).
8. Meanwhile, put the vermicelli in a separate large heatproof bowl and pour over boiling water from the kettle. Leave to soak for 7 minutes (or until the noodles are soft), then drain.
9. To serve, divide the vermicelli noodles among 6 bowls. Ladle over the fish soup (leaving behind the whole shallots), then garnish with coriander, halved eggs, red onion, fresh lime wedges, extra fish sauce, crispy onions and chilli flakes.