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Spicy Round Featherback Curry

For the people who bore to eat common fish dish, we are going to make fish balls today. Featherback, one of general fish in Myanmar, is used to in this curry and tomato are added too.

Ingredients
Ground featherback	- 220 g
Tomato	- 5
Onion	- 2
Garlic	- 5 cloves
Oil	- a little
Salt	- a few
Chilli Powder	- a few
Chicken Powder	- a few
Coriander	- a few

Click here to see Step by Step in English

The following is the instruction of how to cook step by step in English

Pound garlic and ginger together for residual liquid. Put that liquid to fish. Add onions to those garlic and ginger and pound everything for curry paste. Add salt and chicken powder to fish and mix them well so that fish absorbs them and becomes sticky.
Shape the fish for meat balls. You may have your hands wet to avoid the stickiness while shaping.
Boil tomatoes for curry paste. When they are all soften, peel and squeeze them for the paste.
Deep fry fish balls and put them on a plate when they are cooked.
Panfry pounded ingredients from step 1 with chilli powder using remaining oil and cook it until onions are withered resulting an aroma. Then add 1 tablespoon of fish sauce.
Put and fry fish balls with everything after a short while.
When every ingredient is mixed well, add tomato paste from step 3 and stir everything thoroughly. Cook it with close lid at lower heat until the curry boils and becomes oily. Stir often to avoid overly burnt meat.
Lastly, you may adjust the taste by adding salt or chicken powder and serve it after garnishing it with coriander.

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Posted Date : 01-May-2014

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