Curry Fish Nuggets

Curry Fish Nuggets

1. Prepare materials

2. You can decide how big you want to cut, and you can make the fish steak directly.

3. The floured picture is omitted, the scene is unsightly, haha, it is a layer of cornstarch, a layer of egg liquid, and a layer of cornstarch, then the pan is heated red, and the pan is fried in oil on medium heat until it is golden for two years. The pangasius is very good. It should be ripe for two years.

4. Diced radish, stir-fry in a pan, add water, coconut milk and curry

5. This curry was brought back by my family from Thailand. It tastes good and is more fragrant than domestic curry.

6. Those who are afraid of being unfamiliar can pour the pieces of fish together and cook them again, or they can lay the pieces of fish on the plate and make the sauce directly like me. Finally, just wipe the side of the plate clean.

Tips:

Reminders ① The number of fish pieces depends on the number of people, and carrots are the same. You can add more or other vegetables, such as potatoes and onions. I only use carrots at home.
②If the curry you use is not salty enough, you can add some salt to the fish or egg liquid to make it more delicious. Coconut milk can be added or not added, it's all how convenient it is.
③The juice should not be too thick, otherwise it may affect the taste.