Curry fish balls
Overview
My daughter loves curry-flavored dishes. This time she had this special fish ball and asked me to make curry fish ball. The main ingredients of curry are turmeric powder, Sichuan peppercorns, star anise, pepper, cinnamon, cloves and coriander seeds and other spicy spices. They have a unique aroma and are mainly used for cooking beef, mutton, chicken, duck, potatoes, cauliflower and soup. They can promote the secretion of saliva and gastric juice, increase gastrointestinal motility and increase appetite. The specialty of these fish balls is that they are Jingzhou’s specialty fish balls. Jingzhou fish balls, also known as fish balls and floating balls, are famous for their attention to material selection and production techniques. The meat is soft, tender and delicious, and is suitable for all ages. It is one of the must-have dishes for Jingzhou people during festivals and banquets. It is a purely handmade green and healthy food with no additives. It can be eaten by pregnant women, postpartum women and children.
Tags
Ingredients
Steps
-
Ingredients.
-
Pick small florets of broccoli and wash them with salt water.
-
Shred the ginger, cut the scallions into sections, and separate the scallion whites and leaves. Mix curry powder and light soy sauce.
-
Boil water in a pot, add a little vegetable oil, blanch the broccoli and set aside.
-
Heat oil in a pan and sauté ginger and onions until fragrant.
-
Add fish balls and stir-fry.
-
Add appropriate amount of boiling water or stock.
-
After boiling, add the prepared curry powder. You can add a little salt as appropriate.
-
Turn to low heat, cover and simmer for a few minutes.
-
Simmer until the soup thickens.
-
Pour in an appropriate amount of water starch, and sprinkle in chopped green onion to collect the juice.
-
Put the fish balls and arrange the broccoli.
