港式咖喱鱼丸 ~ Hong Kong Curry Fish Ball

 

 

食谱取自 ： 就是爱咖喱

港式咖喱鱼丸

材料A ：
炸过的鱼丸 300g
咖喱叶   1枝 （ 取叶 ）
黄姜叶  适量  （ 切丝）
食油 5汤匙

材料B  ：

姜 60g (去皮，切丁)
小红葱  120g (去皮)
蒜头 8瓣 (去皮)

 

材料C  ：

浓椰浆  250ml
清水  450ml
生抽  2汤匙
盐  1/2茶匙
糖   1 1/2茶匙
咖哩粉  5汤匙
辣椒粉   2汤匙

 

做法 ：

1．在锅中烧热汤匙油，加入材料B炒香。再加入咖喱叶和黄姜叶。

2．拌入材料C，煮沸后转小火，加入炸鱼丸煮5分钟即成，盛起享用。

 

 

Recipe source : Irresistible Curry Recipes

Hong Kong Curry Fish Ball

Ingredients A :
fried fish ball ( ready-made ) 300g
curry leaf  1 sprig
some turmeric leaf ( shredded )

Ingredients B :
ginger 60g ( peeled and cubed )
shallot  120g ( skinned )
garlic 8 cloves ( skinned )

 

Ingredients C :

thick coconut milk 250ml
water  450ml
light soy sauce  2tbsp
salt 1/2tsp
sugar  1 1/2tsp
curry powder 5tbsp
chilli powder 2tbsp

 

Method :

1. Heat up 5tbsp of oil in a wok , add in ingredients B and stir-fry until fragrant . then add in curry leaf and turmeric leaf .

2. Stir in ingredients C and bring to boil . Reduce to low heat and add in fried fish balls , simmer for 5 minutes . Serve .

 

 

 

 

I am submitting this post to Asian Food Fest : Hong Kong + Macau ~ Jan & Feb 2014, hosted by Annie of Annielicious Food .

                               

 

And this post also linked to Cook-Your-Books #9 organised by Joyce from Kitchen Flavours .