Curry fish balls, a popular street snack, the strong aroma of curry always makes us stop, buy one, and enjoy it. However, the curry fish balls bought from outside are a little inferior because of the need to control costs. The fish balls have a larger proportion of powder. The home-made curry fish balls use delicious and chewy Naga fish balls, but in order to perfectly combine the curry sauce and fish balls, there are still some tricks in cooking. First, you need to cook a pot of thick curry sauce first. In addition to curry cubes, you also need to season onions and coconut milk to make the curry taste sweeter. Second, you need to poke holes in the fish balls to make them more delicious. It can absorb the flavor of curry sauce; thirdly, after cooking, the fish balls should be soaked in the curry sauce and heated over water when eating.

How can the curry fish balls cooked according to the steps not be delicious? The fresh aroma of the curry is mixed with the sweet smell of onions and coconut milk. The fish balls are rolling in the steaming pot, which is chewy and refreshing. The fish balls, the rich curry flavor makes you want to move your fingers. Even the calmest person in our family can't help but eat first. The sauce used to boil the curry fish eggs is perfect when used with noodles and rice.

Ingredients: 100g curry cubes, 65ml coconut milk, 400g onions, 100g fresh soybeans, 300g Naga fish balls, 1000ml water, 1 tablespoon cooking oil, appropriate amount of salt

Method

1. To choose small fish balls, you can use a toothpick to poke holes in the fish balls.

2. Prepare curry cubes, coconut milk and onions. Peel off the skin of the onions, wash and dice them.

3. Heat oil, stir-fry onions until onions become soft.

4. Add curry cubes and stir-fry the curry cubes.

5. Add green beans and water.

6. Add coconut milk.

7. After the curry sauce comes to a boil, turn to low heat and simmer for about 20 minutes. Test the taste. If the curry sauce tastes bland, you can add some salt to taste.

8. Turn to high heat and add fish balls.

9. Let the fish balls roll in the curry sauce. Cook for about 5 minutes and then turn off the heat. Let the fish balls continue to soak in the soup. When eating, if it cools down, you can separate the fish balls from the sauce. The water is steaming and hot.

小五食记

Soak the fish balls in the refrigerator overnight and eat them the next day, the taste will be more intense.

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