1. Ingredients combination diagram
2. Boil the pan to dry, heat the oil, add the minced garlic and stir fry for a few seconds after the oil is hot, then add the chopped onion and stir fry
3. Put the fish balls and stir fry until the fish balls are slightly discolored, then pour them into the pot
4. Add appropriate amount of water and bring to a boil on high heat
5. 3 pieces of curry into the water
6. Cook on medium heat for 10 minutes, while stirring, make sure that the curry cubes are melted and the soup becomes curry-colored, and the taste is very fragrant
7. Add some coconut milk, stir well, simmer for 1-2 minutes, the soup will become thicker and thicker
8. The cooked fish balls can be eaten right away, or they can be eaten after 1 or 2 hours to make them more delicious. I don’t like to eat them hot. If they are cold, they will be very chewy.
Tips:In the past, I used curry powder to make it, so when I eat it like that, I always feel stuck and uncomfortable. This time I use curry cubes and it feels pretty good. Moreover, the curry cubes are well-tuned, and nothing is needed. The curry fish balls made in this way are also very delicious to eat with the soup. Most of the fish balls are made with more powder. It depends on your personal taste. If you like to eat the original one, you can put the original one. You can also do the same with fish tofu. Because of my personal preference, I use cuttlefish balls, which are not powdery and chewy.
