Curry cuttlefish balls
By EthaO'Keefe
This curry cuttlefish meatballs is a good accompaniment to rice. The fish balls are poured on the white rice with the thick curry soup, and the white rice is rushed down. After eating, licking the curry juice on your lips and wiping the oil on your lips, life is so refreshing.
Recipe Recommendations
- cuttlefish ball the 15
- potatoes half a
- carrots half a
- onion half a
- curry block 4 pieces
- oil appropriate amount
Steps for Curry cuttlefish balls
1
Dice potatoes, carrots, and onions and set aside.2
Heat the oil, add the onions and stir-fry until fragrant, add the diced potatoes and diced carrots in turn, and continue to stir fry until cooked.3
Add water to boil, add the thawed fish balls and cook over medium heat for 5 minutes.4
Add the curry pieces and remove when the sauce is sticky.Curry cuttlefish balls Make Tips
1. Be more oily. It is best to fry diced potatoes and diced carrots until done. The oiled potatoes taste great. 2. Because potatoes cook more slowly than carrots, it is best to put diced potatoes in the pot and fry them for a while before adding diced carrots. 3. If you are in a hurry, cut the potatoes and carrot pieces smaller. 4. The Meng toot curry card I use contains honey and apple ingredients, so there is no need to add other condiments during the processing process.