How to make curry fish balls taste better?

1. Cut the onion in half and dice the other half. Add olive oil to a pan, heat, add diced onion and sauté until soft.

2. Add 400ml of water to the pot and bring to a boil, add the curry cubes, melt and pour in the coconut water until the curry juice thickens.

3. Add the fish balls to the pot and cook until the fish balls become larger and float.

4. Cut the other half of the onion into slices and sauté. Remove from the pot and use a bamboo skewer to string the fish balls, bell peppers, and onion slices in turn. It can be seasoned according to your taste.

Dish name]: Curry fish balls.

Ingredients required]: Appropriate amount of fish balls, a piece of curry, appropriate amount of water.

Cooking Steps]:

Article**31, here in order to save trouble, so buy ready-made fish balls directly in the supermarket, but I will release the steps of the fish ball method at the end, you can take a look if you are interested.

Article**42, and then prepare a piece of curry, this is decided according to your own taste and how much to make, the curry box will have a clear dosage, and the curry sauce can be mixed according to the proportion.

Article**53, wait until the curry is evenly melted in the pot, add the thawed fish balls to the pot, cook, the fish balls will gradually cook yellow in the curry, and the finished fish balls will float up, and will gradually expand and become larger.

Article**64, after the fish balls are cooked, they are fished out first to prevent long-term cooking, resulting in the loss of the taste of the fish balls in the pot, from Q elastic strength to soft and weak, but after the fish balls are fished out, the fire in the pot should not be stopped, and the curry juice in the pot has been heated to collect the thick soup.

The preparation of fish balls is relatively simple, just choose the fish with fewer spines, then clean the surface of the fish bones, and the rest is to stir up the fish and mix the starch.

Mash the fish into a puree, then add green onion and ginger water, cooking wine, salt and pepper to taste.

Then add an appropriate amount of egg whites and starch to make the fish feel strong.

Finally, use your thumb and forefinger to squeeze out the fish balls one by one, add them to the pot, and first cook under cold water.

Then boil the water over high heat and set the shape.

So that the fish balls are ready.

How to make curry fish balls.

1.Slice the green onion and garlic, pour oil into the pan, and fry the chives and garlic. 2.Stir-fry the curry sauce and hoisin sauce to bring out the fragrance, and stir-fry the fish balls in the pot.

3.Add water, simmer over medium heat until ginger juice thickens, and serve.

Here's how to make the curry fish balls:Ingredients: 200 grams of fish balls, 30 grams of onions.

Excipients: 2 curry cubes, 6 grams of oil.

1. Pour oil into the pan and fry the fish balls until the surface is golden brown.

2. Stir-fry in another pot, pour in oil, and stir-fry chopped onion until fragrant.

3. Put in the Kakai Hunger Cube.

4. Add water and stir until the soup is uniform and the curry cubes are melted.

5. Add the previously fried fish balls.

6. Cook until the soup is thick.

7. Finished product diagram of curry fish balls.

Main ingredients: 200 grams of fish balls, 30 grams of onions, 2 curry cubes, 6 grams of oil.

1. Pour oil into the pan and fry the fish balls until the surface is golden brown.

2. In another pot, pour in the oil, pour in the chopped onion and stir-fry until fragrant.

3. Add the curry cubes.

4. Add water and stir until the soup is uniform and the curry cubes are melted.

5. Add the previously fried fish balls.

6. Cook until the soup is thick.

7. Finished product diagram of curry fish balls.

Here's how to make the curry fish balls:Ingredients: 300g fish balls, half a curry cube, 1 potato, half an onion, 1 carrot snack, 100g milk (coconut milk), appropriate amount of water.

1. Prepare the required ingredients, and cut the carrots, potatoes, and onions into small pieces.

2. After the oil is heated, add the onion and stir-fry until fragrant, then add the carrots and potatoes, and stir-fry a few times.

3. Add half a curry cube, add an appropriate amount of water, and add the fish balls after the curry cubes melt. Stir evenly and cover the pot and simmer for 15 minutes, this is a micro pressure cooker, and the ordinary pot will extend the time appropriately according to the softness of the potatoes.

4. Pour milk at the end, in fact, coconut milk will taste more fragrant, and replace it with milk. Bring the heat to a boil and turn off the heat when the soup is thick.

5. Out of the pot, golden and attractive, the fish balls absorb the curry juice, full of flavor or burning.

Ingredients: 260g of fish balls, 4 pieces of curry, 80ml of coconut milk, 200ml of water, 1 green chili, 2 red chilies, 80g of onion

Production steps: 1. Prepare the materials and thaw the fish balls.

2. Chop the onion and set aside, reserve a few cubes.

3. Cut the green and red peppers and remove the seeds.

4. Chop and set aside, and reserve a few squares.

5. Stir-fry chopped onion in hot oil in a hot pan.

6. Pour in the chili flakes and stir-fry until fragrant.

7. Add water and add the curry cubes.

8. Melt the curry and stir-fry the fish balls twice.

9. Pour in the coconut milk and simmer over medium heat.

10. When the curry juice gradually thickens, add green peppers, red pepper pieces and onion pieces, stir-fry out of the pot 11, and the finished product.

2. Pour an appropriate amount of oil into the pot, wait for the oil to heat, put down the onion and stir-fry until fragrant.

3. Pour an appropriate amount of water, then put in the curry cubes, cook until the curry cubes dissolve, then put in the fish balls and fried fish balls, then pour in coconut milk, wait until the fish balls and fried fish balls are cooked thoroughly, pour in the green and red pepper pieces and mix well, then pour in the onion pieces and mix well, and then cook for a while.

Ingredients: fish balls, onion, garlic cloves.

Excipients: oil, salt, oil curry, sugar, water, starch, milk.

1.Prepare all the ingredients.

2.Stir-fry the oil in a wok until chopped onion and minced garlic.

3.Then add the oil curry.

4.Stir-fry the aroma of curry.

5.Add the fish balls and stir-fry.

6.Then add an appropriate amount of water.

7.After cooking for 10 minutes, pour in the milk.

8.Add salt.

9.Add sugar and continue to simmer for 5 minutes.

10.The soup is semi-dry and drizzled with a little water starch.

11.Stir-fry evenly, turn off heat.

Curry Fish Balls 640 grams of fried fish balls, 1 tablespoon light soy sauce, 2 tablespoons curry powder, 1 teaspoon chicken broth mix, appropriate amount of minced garlic, appropriate amount of several cloves, appropriate amount of salt, 3 dried green onions, 1 teaspoon sugar, 2 tablespoons of oyster sauce Method: 1. Drain the fish balls out of the water 2.

Ingredients: 4 deep-sea abalone balls, 4 cod shrimp balls, 4 sea urchin peaches, 4 crab roe cuttlefish balls, 3 potatoes, 2 carrots, 6 curry cubes, bay leaves.

Method: 1. Peel the carrots and potatoes and cut them into hob pieces;

2. Take a cooking pot, pour a little oil into the bottom of the pot, put in the carrot pieces after the oil is slightly hot, stir-fry the red oil and then put in the potato pieces, and continue to stir-fry;

3. Add water, the water should cover all the ingredients, and then add 5-6 pieces of fragrance; After boiling on high heat, turn to low heat and continue to cook until the potatoes are soft, which takes about ten minutes;

4. Take out the bay leaves, put the curry cubes in, keep the heat low, and stir with a spatula until all the curry cubes are melted and the soup thickens;

5. Take another small pot and add water, put the fish balls into the heat, and cook until all the fish balls float up and the volume expands to twice the size; Then add the finished curry marinade, try to add as much as possible;

6. Stir the curry marinade and fish balls evenly, turn off the heat after heating and boiling, in order to make the fish balls better flavored, you can make them half a day in advance, and heat them again when eating.

1 fish curry balls.

Ingredients: fish balls, oil curry, coconut milk, salt, sugar, chicken powder, water Method: 1. Stir-fry the curry until fragrant;

2. Add hot water to boil, then add an appropriate amount of salt, sugar and chicken powder and mix well;

3. Pour in the fish balls and cook over medium heat for 10 minutes, finally pour in a small amount of coconut milk and mix well, then cook for another 1 minute to turn off the heat.

Ingredients (for 10 people): 2 kg of fried fish, 1 red head (chopped), 2 tablespoons of minced garlic, 2 cups of 500ml of water, 2 tablespoons of red curry paddle, 1 pack of curry fish powder (25g), a little pepper, a little salt, a little sugar Preparation: 1

Red curry paddle and curry fish meal are diluted with half a cup of boiling water and set aside. 2.Boil the red pot, stir-fry the red head and minced garlic, add the curry water and stir-fry, add the fish to stir-fry, add the water to the pot and fry again, cover the pot and bake until the water is slightly reduced.

Finally, add sugar, salt and pepper to taste, and it is a delicious curry fish dan. Curry fish balls ingredients: 640 grams of fried fish balls, 1 tablespoon light soy sauce, 2 tablespoons curry powder, 1 teaspoon chicken broth mix, appropriate amount of minced garlic, appropriate amount of several cloves, appropriate amount of salt, 3 dried green onions, 1 teaspoon sugar, 2 tablespoons oyster sauce Method:

1. Drain the fish balls out of the water 2. Stir-fry the minced garlic and dried shallots with a little oil, then add curry powder and mix well 3. Boil the seasoning with 2 cups of water, add the fish balls, cook over low heat until flavorful, and bury the thickener. Note: If you want to do curry fish balls well, you must stir-fry the curry powder to bring out the curry aroma.

Curry Fish Balls (often abbreviated as Yu Dan) is a delicious and delicious Han snack that belongs to Fujian cuisine and Cantonese cuisine. This dish has a springy taste, fresh and tender, and full of seafood flavor. Depending on the sauce, there are various flavors such as sweet and spicy, sweet and sour.

Preparation of curry fish balls.

1.The meat grinder grinds the fish twice, adds salt and sugar and grasps it with your hands, and then beats it until the fish is gelatinized;

2.Boil a pot of water at about 90 degrees in a pot;

3.Squeeze out the fish balls with some water in your hands, dip the spoon in some water and spoon the squeezed fish balls into the pot;

4.After the fish balls are squeezed into the pot, they are all cooked when they float up;

5.Drain the water;

6.Heat the oil in the pan, put more oil and burn it for 10 to heat, and stir-fry the cooked fish balls;

7.The fish balls are removed from the oil and stir-fried to change color;

8.Take a casserole and heat the oil, add the ginger and garlic to stir the incense, and then add the curry paste;

9.Pour in an appropriate amount of hot water to dissolve the curry paste;

10.Pour in the coconut milk and add some water to dilute;

11.Cover the fish balls and simmer for 10 minutes.

Ingredients: Fried fish balls (I used homemade fried fish balls from Singapore) Ingredients: garlic, lemon leaves.

Seasoning: curry paste, curry powder (curry paste and curry powder are recommended to be made in Indonesia, curry powder is used for flavoring, curry paste is used for flavoring), coconut milk (remember coconut milk, not coconut water).

Method:1Pat the garlic cloves flat with a knife, put two spoons of cooking oil in the pot, put the garlic cloves in the hot oil and stir-fry until fragrant.

2.Add two scoops of curry powder.

3.Stir-fry the curry powder until fragrant and pour in water.

4.After the water is boiled, pour in a spoonful of curry paste, and bring it to a boil again and add the fish balls.

5.After boiling for ten minutes, put in 4-5 lemon leaves, and the lemon leaves should be rubbed with your hands first, and when you rub the lemon leaves, the picture of tom yum soup comes to mind, hehe

6.Add a pinch of sugar.

7.Add a little coconut milk.

8.Finish with salt to taste.

Say a few more words: Freshly cooked fish curry balls, you can't eat them in a hurry, you have to cover them and simmer them for a while, so that the flavor can be more intriguing.

Try to choose curry powder and curry paste from Indonesia, if you can only buy one of the two, then use one, the taste will be a little different, but it is also delicious. However, it is not recommended to use curry cubes, which are already seasoned and are more suitable for curry rice, not for curry fish balls.

If you can't buy lemon leaves, you can replace them with lemon peels, in short, make the best use of them.