Rosemary Curry Fish Balls

Overview

Rosemary Curry Fish Balls Curry is an attractive spice originating from South India, and rosemary originates from Europe. Fish balls originate from Chaoshan. Three distinctive regional products, combined together, form this delicious and fragrant rosemary curry fish ball. Cantonese-style restaurants and Hong Kong-style tea restaurants generally serve traditional curry fish balls. The host is quite imaginative. So I also added Western spices to improve the taste. This is an original recipe that may not be available on the market, but it is probably extremely rare. The taste of the food - the aroma is sweet and slightly spicy, and it has a very good taste. The fish balls used this time are Weihao brand fish balls

Tags

• hot dishes
• home cooking
• children
• lunch
• curry paste
• fish balls
• rosemary
• salt
• water

Ingredients

Steps

1. 1 Prepare the main ingredients in advance

   

2. 2 450g water, 4g salt, 50g curry paste, 3g rosemary, 250g fish balls

   

3. 3 Defrost the fish balls in advance, add the curry paste, salt, fish balls, and finally rosemary after boiling the water. (As the name suggests, it is cooked in one pot, suitable for all kinds of novices who don’t know how to cook.) There are many recipes that mention coconut milk, and you can also add it appropriately

   

4. 4 Boil the fish balls until they double in size and float on the water.

   

5. 5 After boiling, reduce the heat to a simmer. Simmer for 15 minutes

   

6. 6 Then nothing happened. The deliciousness comes out. But it tastes better than the restaurant