Mohinga is widely regarded as Burma's national dish. The base is a fish stock flavoured with turmeric and tamarind, and it's absolutely delicious and also quite light. You can add more or less toasted chickpea flour at the end to suit your taste - the more you add, the creamier the soup will become. This version is adapted from a recipe pubished by Naomi Duguid in her book Burma: Rivers of Flavour.
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