Rosemary curry balls

By VicentaLakin

Rosemary curry balls
The rosemary curry came from South India and rosemary came from Europe. Fishballs come from the tide. Together, three distinctive products of a distinct geographical nature form this delicious rosemary curry ball. In general, curry pellets are the traditional curry pellets. The owner is more imaginative. So I brought in the spices of the West, which improved my taste. It is an original recipe, and the market does not exclude the absence but is estimated to be very rare. Tastes of vegetables -- sweets in the fragrances are even more spicy and tasteful. The fishballs used this time are the ones from Viho."

Recipe Recommendations

  • fish ball 250g
  • rosemary 8g
  • salt 4g
  • curry paste 50g
  • water 450g

Steps for Rosemary curry balls

  • Make Rosemary curry balls step 0
    1
    Prepare the mains
  • Make Rosemary curry balls step 1
    2
    Water 450 grams, salt 4 grams, curry sauce 50 grams, Rosemary 3 grams, fishball 250 grams
  • Make Rosemary curry balls step 2
    3
    Fishballs are unfrozen, water is boiled, curry sauce, salt, fishballs, and finally rosemary. There are many formulations that refer to coconut juice, and they can also fit in
  • Make Rosemary curry balls step 3
    4
    Fishballs are boiled twice as big and surfaced。
  • Make Rosemary curry balls step 4
    5
    It's 15 minutes slow
  • Make Rosemary curry balls step 5
    6
    And then it's gone. It's coming out. It tastes better than a restaurant