Curry fish balls

Overview

Anyone who has been to Hong Kong knows that curry fish balls are definitely the most common and popular street food in Hong Kong. I believe there are not many people who would not eat this, especially female compatriots! And every time I go to Hong Kong or Macau, I will never miss it, because this has always been my favorite! I went to Macau a few months ago, and of course I couldn’t miss a bowl of curry fish. On the way back, I entered a small supermarket and saw curry powder (I didn't see any powdery drops in the supermarket here, I used to use curry cubes), and I took a pack without hesitation. I couldn't help but try it a few days after I came back, and found that this curry powder has the taste I wanted! Same taste as I had in Hong Kong. It just so happened that a friend was visiting Macau today and asked me to bring a few bags of curry powder. I will rely on it to increase my appetite this summer...

Tags

• hot dishes
• cantonese cuisine
• old man
• late night snack
• dinner with friends
• fish eggs
• ginger
• indian curry powder
• oil
• rice wine
• green pepper
• salt

Ingredients

Steps

1. 1 Prepare the ingredients (frozen fish eggs need to be defrosted in advance).

   

2. 2 Remove seeds from green pepper and cut into cubes.

   

3. 3 Add a small amount of salt to the curry powder and mix it with an appropriate amount of water (the bay leaves are in the curry powder packet).

   

4. 4 Add a small amount of oil to the pan, add the fish eggs and stir-fry for half a minute.

   

5. 5 Pour in the prepared curry water, add a few drops of rice wine, bring to a boil over medium heat, then reduce to low heat and simmer for about 20 minutes.

   

6. 6 After about twenty minutes, add the green peppers.

   

7. 7 Continue to cook over medium heat for one minute and then turn off the heat.