1. Prepare the raw materials
2. Cut the raw material into small dices about 1cm with a knife.
3. Put oil in the pot, put more appropriately. Add onions and fry for transparency, then add chicken, fry the chicken until its color changes, add potatoes and carrots and stir fry. Then add boiling water, bring to a boil, skim off the foam, and simmer on a low fire until the potatoes are ripe. Turn off the fire.
4. Put the curry cubes in, wait for it to melt, and boil on a low heat. If you like it thick, you can cook it for a while, but you must watch the fire or it will stick to the pot (curry is easier to stick to the pot). There is no need to put salt in it for seasoning, the curry block itself has enough taste.
5. The pangasius marinated earlier came in handy today. After the frozen pansa fish is melted, marinate for 20 minutes with black pepper, salt, cooking wine, and a small amount of soy sauce.
6. Prepare the ingredients and make fish steaks.
7. Dip the fish meat with starch, then coat with egg liquid, and roll with breadcrumbs to make a fish fillet.
8. Once the fish steak is ready, you can start frying the fish steak.
9. Put oil in the pan, the temperature of the oil should be higher, add the fish steak, wait until one side is set, and then fry to the other side. When the two sides are golden, they can be out of the pan. Use kitchen paper to absorb oil.
10. Installed and finished.
Tips:When making fish steaks, be sure to watch the fire of the curry. Don't let it go mashed. Use one mind and two. Don't forget to cook the rice. You can cook more appropriately, thinking that curry is good for rice. The fish steaks account for the taste of curry is also great!
