Ingredients (Serves 4 – 5)
- 20 pcs fried fish balls
- 1 – 2 pcs shallots
- 2 tbsp curry powder
- 1 tsp chili powder (optional)
- 70ml evaporated milk
- 500ml water
- 1 tsp sugar
- Salt, to taste
- 1 tsp corn starch
- 2 tbsp water
Directions
1. Finely dice the shallots.
2. Heat a pot with 2 tbsp cooking oil. Add in the diced shallots and stir fry until it becomes translucent and fragrant.
3. Add in curry powder, water, sugar and salt. Bring to boil.
4. Then add in the fried fish balls and simmer over low heat for 10 – 15 mins.
5. Add in the evaporated milk.
6. Dissolve corn starch with water, and add into the mixture and continue to simmer until the sauce slightly thickens. Remove from heat.
7. Allow the fish balls to soak in the curry gravy for at least 30 mins before serving to allow the curry flavours to be fully absorbed. Reheat again before serving.