Hong Kong Style Curry Fish Ball

Hong Kong Style Curry Fish Ball

by Taste chew

4.7 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

3

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.
Later, a friend who visited Macau asked me to bring me a few packets of curry powder. This summer, I will rely on it to boost my appetite...

Ingredients

Hong Kong Style Curry Fish Ball

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

Hong Kong Style Curry Fish Ball recipe

2. Green pepper seeded and cut into pieces

Hong Kong Style Curry Fish Ball recipe

3. Mix curry powder with appropriate amount of water (the bay leaves are in the curry powder bag)

Hong Kong Style Curry Fish Ball recipe

4. Put the fish balls in and stir fry for half a minute

Hong Kong Style Curry Fish Ball recipe

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 and cook for about 20 minutes

Hong Kong Style Curry Fish Ball recipe

6. Add the green peppers in about 20 minutes

Hong Kong Style Curry Fish Ball recipe

7. Continue to cook on medium heat for one minute to turn off the heat

Hong Kong Style Curry Fish Ball recipe

Tips:

1. Be sure to boil the fish eggs until they are delicious.
2. Fish eggs generally have a salty taste, so be careful when seasoning.

Comments

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