1. Prepare all materials.
2. Peel the potatoes and cut into pieces, rinse the fish eggs and set aside, and slice the ginger.
3. Peel and cut carrots
4. Heat oil in a pan and add ginger slices.
5. Saute the ginger slices, add carrots and potatoes, stir fry a few times, then add fish eggs, continue to stir fry, add appropriate amount of salt.
6. Stir-fry evenly, add water to submerge the ingredients, turn to medium heat and cook for 15 minutes after the water is boiled.
7. Add the curry cubes, stir with a spatula to melt the curry, and simmer for 5 minutes to collect the thick soup.
8. Finished product
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