Curry Fish Ball

Name: Curry Fish Ball
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Fish balls; 2 green pepper; 2 pieces ginger; 1/2 teaspoon salt; 1 teaspoon oil; A few drops Rice wine; 7g Indian Curry Powder

by BeiBei_Mom

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Anyone who has been to Hong Kong knows that curry fish ball is definitely the most common and popular street food in Hong Kong.
I believe that few will not eat this drop in the past, especially the female compatriots!
And every time I go to Hong Kong or Macau, I will never let it go, because this has always been my love!
I went to Macau a few months ago, and of course I must have a bowl of curry fish. On the way back, I entered a small supermarket, and I was surprised to see curry powder (the supermarket here only saw powdery drops, I used to use curry cubes), and I took a pack without hesitation.
After coming back a few days, I couldn't help but try it out, and found that this curry powder is the taste I want! And a taste that I can eat in Hong Kong.
I happened to have a friend in Macau today, and he has commissioned me to bring me a few packets of curry powder. This summer, I will rely on it to improve my appetite..."

Ingredients

400g Fish Balls
2 Green Pepper
2 pieces Ginger
1/2 teaspoon Salt
1 teaspoon Oil
A few drops Rice Wine
7g Indian Curry Powder

Curry Fish Ball

1. Prepare the ingredients (frozen fish eggs need to be thawed in advance).

2. Remove seeds and cut green peppers.

3. Add a small amount of salt to the curry powder and mix it with some water (the bay leaves are in the curry powder bag).

4. Put a small amount of oil in the pan, put the fish eggs in and stir fry for half a minute.

5. Pour in the prepared curry water, add a few drops of rice wine, bring to a boil on medium heat, then reduce the heat to simmer for about 20 minutes.