চিকেন কোফতা কারি-এভাবে বানালে অসম্ভব টেস্টি হয়,Chicken Kofta Curry Recipe By Jimi #viral #467 #kofta
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Chicken Meatballs Curry | Chicken Kofta Curry Chicken Meatballs in Gravy | Chicken Kofta Gravy Recipe Chicken Kofta Recipe | Chicken Meatballs Recipe
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CHICKEN KOFTA CURRY | CHICKEN MEATBALLS CURRY | CHICKEN MEATBALLS
CHICKEN KOFTA CURRY
CHICKEN KOFTA GRAVY RECIPE | CHICKEN MEATBALLS GRAVY RECIPE |...
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চিকেন কোফতা কারি-এভাবে বানালে অসম্ভব টেস্টি হয়
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ANGLO-INDIAN MEAT BALL CURRY / BAD WORD CURRY / MEAT BALL CURRY
ANGLO-INDIAN MEAT BALL CURRY / BAD WORD CURRY
Ingredients; For the Curry
3 large onions chopped
1 sprig curry leaves
1. 3 teaspoons chillie powder 1 ½ teaspoons coriander powder3 teaspoons ginger garlic paste 3 big tomatoes pureed½ cup ground coconut paste 1 teaspoon spice powder or garam masala Salt to taste 3 tablespoons oil1 teaspoon coriander leaves chopped finely for garnishing½ teaspoon turmeric powder Ingredients for the Meat Balls (Koftas)½ kg fine beef mince or lamb / mutton mince ½ teaspoon spice powder3 green chilies chopped A small bunch of coriander leaves chopped finelySalt to taste ½ teaspoon turmeric powder
2. Heat oil in a large pan and fry the onions till golden brown. Add the ginger garlic paste and the curry leaves and fry for some time. Now add the chillie powder, coriander powder, spice powder or garam masala powder, turmeric powder and coconut and fry for a few minutes till the oil separates from the mixture. Now add the tomato juice and salt and simmer for some time. Add sufficient water and bring to boil.
3. Meanwhile get the meat balls ready. Mix the spice powder, salt, chopped green chilies, turmeric powder and coriander leaves with the mince and form into small balls. When the curry is boiling slowly drop in the mince balls carefully one by one. Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick. Serve hot with Coconut Rice and Devil Chutney.
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Spicy Pork and Beef Meatball Curry
Delicious South Indian style meatball curry.
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කලුවට මස් වගේ උයන මීට් බෝල්ස් කරිය - Chicken Meatballs Curry | Chicken Meatball Recipe | LK Kitchen
කලුවට මස් වගේ උයන මීට් බෝල්ස් කරිය - Chicken Meatballs Curry | Chicken Meatball Recipe | LK Kitchen
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සුදු ළුණු මුරුක්කු ක්රිස්පියට - How To Make Garlic Snack | Snack | Garlic | Crispy Garlic Bite |
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Hong Kong Style Fish Balls Curry | How To Make Fish Balls | Fish Curry | Curry Recipe By Varun
Hong Kong Style Fish Balls Curry | How To Make Hong Kong Style Curry Fish Balls | Hong Kong Fish Curry | How To Make Fish Balls | Hong Kong Street Food | Curry Fish Balls Recipe | Fish Balls in Chinese Sauce | Chinese Sauce Recipe | Curry Sauce | Chinese Curry Sauce | Chinese Food | Chinese Curry | Street Food In China | Non Veg Recipe | Dinner Recipes | Fish Curry Recipe | Fish Recipe | Curry Recipe | Get Curried | The Bombay Chef | Varun Inamdar
Learn how to make Sri Lankan Black Chicken Curry with our Chef Varun Inamdar.
Introduction
Hong Kong Curry Fish Balls is a classic street food snack that boasts a delicious, spicy and fragrant curry sauce! It is easy to make, and can be enjoyed street-food style on wooden skewers, in a bowl drizzled with plenty of chili oil, or over steamed rice or noodles! In this recipe, the paste for fish balls is made by grinding boneless rohu fish & white prawns, along with sea salt, sugar & corn starch. These fish balls are further boiled in water before transferring them to the curry. The wonderfully soft and bouncy fish balls are simmered in a delicious curry sauce. The wonderful texture of the fish balls and the fragrant hot curry is truly a joyful experience. Do try making these yummy curry fish balls this weekend & let us know how you like it.
Chef's Trivia
For the Hong Kong Sauce
4-5 Garlic Cloves
5 Bird's Eye Chillies
1 tbsp Oil
2 Onions (finely chopped)
15-20 Curry Leaves
1 tbsp Soy Sauce
1 cup Coconut Milk
1 tbsp Coriander Seeds Powder
1 tbsp Turmeric Powder
1 tsp Red Chilli Powder
1 tbsp Corn Starch
2 tbsp Water
1 cup Water
1 tsp Sugar
Salt (as required)
For The Fish Balls
1 cup Rohu Fish (boneless & de-skinned)
1 cup White Prawns (peeled & deveined)
1 tbsp Corn Starch
1 Egg White
1/2 tsp Soy Sauce
Sea Salt (as required)
Water (as required)
1 tsp Sugar
1 tbsp Oil
Water
Chef's Trivia
#HongKongStyleFishBallsCurry #CurryRecipe #GetCurried #TheBombayChef #VarunInamdar
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About Fish Balls
Fish balls are rounded meat balls made from the fish paste which are then boiled or deep fried. Similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary binder such as tapioca flour, corn, or potato starch. Fish balls are popular in East and Southeast Asia,[3] where it is eaten as a snack or added to soups or hotpot dishes. They are usually attributed to Chinese cuisine and the fish ball industry is largely operated by people of Chinese descent. European versions tend to be less processed, sometimes using milk or potatoes for binding. Nordic countries also have their own variation.
Fish balls are one of Hong Kong's most popular and representative street foods, eaten plain or cooked in a curry sauce. Readily available in traditional markets and supermarkets, fish balls are also a popular ingredient in hot pot. There are three kinds of fish balls, known as 魚蛋 (literally fish eggs), sold in Hong Kong and Macau. They are yellow, white, and golden. Yellow fish balls are most commonly sold as street food. White fish balls are larger in size and made with white fish, such as Spanish mackerel, with an elastic (bouncy) and fluffy texture and a strong taste of fish. This kind is usually served to complement noodles at Cháozhōu-style noodle restaurants, and at some cha chaan tengs, which also sell beef balls (牛丸) and cuttlefish balls (墨魚丸). White fish balls from traditional fish ball restaurants are made from fresh fish and are normally hand-made (手打) by the owners using traditional techniques. Golden fish ball is a snack in Cheung Chau. Distinguishing features include size, sauce, and texture. They can be fist-sized and are served with a special curry sauce, and they are mainly made from fresh fish which makes the texture smoother.
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