咖哩豆卜鱼丸 Curry Soybean Cake and Fishballs

咖哩豆卜鱼丸

咖哩豆卜鱼丸

{材料} 羊角豆/秋葵（洗净去头尾）， 豆卜（洗净切半）， 鱼丸， 蒜碎， 洋葱碎， 即煮咖哩料1包， 椰浆100-150ml， 水200ml

{调味料} 盐1/2茶匙, 酱油1茶匙

{做法}

1. 热两大匙的油爆香蒜与洋葱碎， 加入咖哩料炒至香后， 加入适量的水以大火煮开。

2. 然后， 加入羊角豆， 豆卜与鱼丸以中火煮15分钟。

3. 此时， 加入椰浆与调味料搅拌均匀后继续以小火煮上10分钟。为了让鱼丸入味提前煮好后静置两小时， 吃时再预热即可。

Curry Soybean Cake and Fishballs

{Ingredients} Lady fingers/ Okras (wash, top and bottom trimmed), soy bean cake (wash and cut half), fish ball, chopped garlic, chopped onions, instant curry paste x 1 pack, coconut milk x 100-150ml, water x 200ml

{Seasonings} Salt x ½ tsp, soy sauce x 1 tsp

{Method}

1. Heat up 2 tbsp oil to sauté the chopped garlic and onion, add in instant curry paste and stir fry till fragrant, add in right amount of water and bring it to boil.

2. Then, add in okras, soy bean cake and fish ball to cook for 15 mins over medium heat.

3. Lastly put in coconut milk and seasonings, continue stir-fry till mix well under low heat for 10 mins. To ensure fish ball has a great taste, cooked it early and let it rest for at least 2 hour, reheat when ready to eat.

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