Ingredients:
(A)
1 medium turnip, cut
(B)
1 spring curry leaves
2 cloves garlic, chopped
2 small onion, chopped
30g curry powder
2 tbsp olive oil
(C)
2-3 cups water
30pcs fried fish balls
10pcs tofu puff, cut
(D)
400g cuttlefish, cut
200g evaporated milk to taste
Chicken powder to taste
Sugar to taste
Method:
1. Peel and chop up (A). Cook in boiling water for 2mins, remove and set aside.
2. Heat oil in pot over low heat. Saute (B) until fragrant.
3. Add (C) and (1) bring to boil, cook for 10-15mins until curry gravy absorb into the fried fish ball and tofu puff. Turn to low heat.
4. Add (D), stir well and simmer uncovered for 10mins.
5. Ready to serve with bee hoon/rice/snack.
Recipe Submitted by Wendy Kwan
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