Rosemary Curry Fish Balls

Name: Rosemary Curry Fish Balls
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Fish Ball; 4g salt; 8g Rosemary; 450g water; 50g Curry paste

by Qiong Yue xuem

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Rosemary Curry Fish Ball Curry is a tempting spice from South India. Rosemary is from Europe. Fish balls originate from Chaoshan.
Three distinctive products with obvious regional characteristics are combined to form this delicious and fragrant rosemary curry fish ball.
Cantonese restaurants and Hong Kong-style tea restaurants are mostly traditional curry fish balls. The original poster is more imaginative.
So I also brought in western spices to make the taste better and better. This is an original recipe, it is not ruled out in the market, but it is estimated to be extremely rare. The color and taste of the dishes-the aroma is sweet and sweet but more spicy, and it has a very good taste.
The fish balls used this time are Weihao brand fish balls

Ingredients

250g Fish Ball
4g Salt
8g Rosemary
450g Water
50g Curry Paste

Rosemary Curry Fish Balls

1. Prepare the main ingredients in advance

2. 450g water, 4g salt, 50g curry paste, 3g rosemary, 250g fish ball

3. The fish balls are thawed in advance, the water is boiled, and then put in order, curry paste, salt, fish balls, and finally rosemary. (As the name suggests, it is cooked in one pot, suitable for all kinds of whites who can’t cook.) There are many recipes that mention coconut milk, and you can also add it appropriately

4. The fish balls are boiled until they are twice as large and float on the water.

5. After it is boiled, the high heat turns to a low heat. Simmer for 15 minutes

6. Then there was no more. The deliciousness came out. But it tastes better than the restaurant

Tips:
1. Rosemary is a very good spice, the key is to have a healthier effect. The conditioning of the body is also very good;
2. Remember not to cook for too long. Otherwise, the fish balls are just like tofu, without any taste.