500 grams
fresh pink ling chopped into 2.5 cm cubes 1 teaspoon sea salt 1 teaspoon each cumin and black mustard seed 2 teaspoons ground
turmeric powder 2
fresh cardamon leaves 1 dessertspoon finely chopped
fresh ginger 2 long green chillies sliced diagonally 1 long red chilli sliced diagonally 1 tablespoon finely chopped purple basil 2 tablespoons chopped spring onion tops 2 black capsicums finely sliced (optional) 1 medium size red capsicum finely sliced 2 small cigar shaped egg
plants chopped into half rounds (1 small standard eggplant will do) 6 medium tomatoes chopped into small pieces 1 tablespoon peanut oil 3 cups crayfish and laksa mint stock (see recipe)