Curry Fish Ball

Name: Curry Fish Ball
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Fish balls; Some curry; 100ml Coconut milk; 2 pcs onion; 1 piece carrot; 2 pcs Bell peppers

by An inch of food

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The boiled fish eggs can be eaten directly, or mixed with chili sauce and sweet sauce, especially if the bamboo sticks are put into a string, they have a unique taste. They are excellent as a snack or as a side meal. The taste of the boiled fish can be divided into minutes. You come to the streets of Mong Kok.
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Ingredients

500g Fish Balls
Some Curry
100ml Coconut Milk
2 pcs Onion
1 piece Carrot
2 pcs Bell Peppers

Curry Fish Ball

1. Put the olive oil into the pan, add the diced onion, and fry until the onion becomes soft

2. Pour 400ml of water into the pot and boil, add 2 curry cubes

3. When the curry cubes are melted, pour 100ml of coconut milk

4. When the curry sauce is boiled until it thickens, add the hand-beaten fish balls, cook until the fish balls become large and float, then turn off the heat

5. Use bamboo skewers to skewer curry fish eggs, colored peppers, and onions in sequence

Tips:
1. Fish balls and curry have a salty taste, no need to add salt
2. For fish balls, it is best to use hand-made fish balls, if you can't buy them, hot pot fish balls can also be used
3. The amount of curry cubes can be more and less according to personal taste. If you like to eat thick, you can cook more to dry the juice; if you like more juicy, you can add more coconut milk or water