Curry Fish Ball

Name: Curry Fish Ball
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Fried fish balls; 3 tablespoons Fish curry powder; 1 (take the leaves) Curry leaves; 200ml Thick coconut milk; 500ml Shimizu; 6 capsules Shallots; 1/2 spoon granulated sugar; 2 capsules Garlic cloves; 2 cm ginger; 2 capsules Shi Guzai; 1/2 onion; 2 tbsp Chili paste; 3 spoons Cooking oil; a little salt; 1 tsp Jiang Yu Zi Jing

by Lan Xiner (From WeChat.)

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Our favorite is curry. Now I recommend a Malaysian-style fish ball curry, which tastes better than Hong Kong curry fish ball.

Curry Fish Ball

1. Wash the fried fish balls and set aside.

2. Prepare accessories

3. Fish curry powder

4. Put the shallots, garlic cloves, ginger, fish curry powder, shiguzi, onion, chili and cooking oil in a blender and mash until smooth.

5. Add the mashed curry ingredients to the curry leaves and stir-fry over low heat until the fragrant and spicy oil oozes out.

6. Pour in water and boil.

7. Add the fried fish balls and cook for 8 minutes. Add coconut milk, salt, fish essence, and sugar. Simmer for 5-7 minutes, ready to eat.

Tips:
1. Add a little water when stirring the curry with a blender.
2. If you don't cover the pot when you cook the fish balls, the fish balls will not expand.