Curryfish

By VicentaLakin

Curryfish
Curry, which is mainly made of ginger and yellow and is made of a variety of fragrances, has special aroma and is of nutritional value. It has the effect of detoxification by the Khan, promotion of digestion, enhancement of appetite, humidization and deworming. Curry is an essential ingredient in many countries in South-East Asia. Curry is a delicious spice, which, whether with meat, seafood or vegetables, has a rich and diverse taste. Today curry is the most common type of freshwater fish in the north of the lake (which I've mentioned as a beautiful food for the river), and curry mixed with curry, ginger, cloves, peppers... a few dozen different kinds of material to cook the river's fresh foods, the freshness of the fish, the flavour of vegetables, the thickness of the soup, the mouth, a thick, spicy, irritating taste of the fragrance, the fragrance of the fragrance in the mouth, and the inexhaustible taste of it. If you pour thick curry on rice, who's gonna lose weight

Recipe Recommendations

  • bream art. 1
  • potatoes one
  • onion one
  • carrot 1 piece
  • curry cream appropriate amount
  • green onions appropriate amount
  • ginger slices appropriate amount
  • cooking wine appropriate amount
  • pepper appropriate amount
  • oil appropriate amount
  • salt appropriate amount

Steps for Curryfish

  • Make Curryfish step 0
    1
    Prepare raw materials
  • Make Curryfish step 1
    2
    (a) Tilts on each side of the platinum, adding salt, wine, ginger chips and onions, and make them for ten minutes
  • Make Curryfish step 2
    3
    (a) Hot pots, with a proper amount of oil, and fermented fish
  • Make Curryfish step 3
    4
    When one gets to the bottom of the gold, one gets to the bottom
  • Make Curryfish step 4
    5
    When the fish is cooked up to two pieces of gold, they are released into the plate
  • Make Curryfish step 5
    6
    (b) The discharge of appropriate quantities of oil into the pot and the laying of onions
  • Make Curryfish step 6
    7
    (b) Onions are fried to a micro-soft, and then radish and potatoes are added to the table
  • Make Curryfish step 7
    8
    I'm going to add curry paste and curry
  • Make Curryfish step 8
    9
    The curry curry curry is even, and the curry is evened down
  • Make Curryfish step 9
    10
    I'm going to put a proper amount of water with a five-minute boiler
  • Make Curryfish step 10
    11
    (a) The fish will be boiled to the octopus with an appropriate amount of salt and pepper and the fire will be collected
  • Make Curryfish step 11
    12
    When the juice is received, fill the plate。

    • Curryfish Make Tips

    1. Make a few diagonal cuts on both sides of the fish. Marinate it with salt, cooking wine, ginger slices, and large pieces of scallion until the flavor is absorbed. 2. When frying the fish, heat the pan first, add oil, and tilt the pan to coat the surface evenly with oil so the skin doesn't easily break. Add the bream to the pan and fry; do not flip it immediately. Fry the fish until golden brown before flipping it over to cook the other side. 3. After removing the fried fish, add some oil and stir-fry the onion. Once the onion is slightly softened, add the potato and carrot cubes and stir-fry briefly. Then, add the curry paste and stir-fry together. 4. Once the curry paste is well mixed, add the fish back in, then add enough water to boil for five minutes. When the fish is 80% cooked, add salt and pepper, then bring to a boil over high heat to reduce the sauce. 5. Curry dishes are often served with rice, and this dish is no exception. However, please be careful as the fish has bones, so eat with caution.

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