Curry Fishballs With Scorched Rice

Crispy rice for some nice texture.

Curry Fishballs With Scorched Rice

Ingredients for scorched rice:

• 2 cups cooked white rice

• 1 tablespoon + 1 teaspoon olive oil

• Garlic salt to taste

Method for scorched rice:

1. Combine all ingredients in a large bowl

2. Heat pan over low heat

3. Spread rice as flat as possible on pan

4. Cook until hard and crispy

5. Flip and cook the other side until crispy

6. Serve warm

Ingredients for curry fishballs:

• 1 lb fish balls

• 1/4 onion, diced

• 1 small potato, peeled, boiled and mashed

• Few slices ginger

• 4 cloves garlic, peeled and chopped

• 1 teaspoon oil

• 1 tablespoon soy sauce

• 1 tablespoon curry powder

• 1 tablespoon evaporated milk

• 1 tablespoon coconut milk

• 1 teaspoon sugar

• Water

• Salt

Method for curry fishballs:

1. Fill a large bowl with water and 3 teaspoons salt

2. Soak fish balls in salt water for 5 minutes to remove fishy taste

3. Heat teaspoon oil in pot over medium high heat

4. Add ginger and garlic and stir a few times

5. Add onion. Stir and cook until tender

6. Add curry powder, sugar, soy sauce and 5 cups water

7. Bring mixture to a boil

8. Add fish balls and keep cooking for 10 minutes

9. Add evaporated milk and coconut milk

10. Stir in mashed potato to thicken the sauce

11. Add salt to taste

12. Serve warm