Recipe: Eating on a Dime Fish Egg Dumpling Curry

Recipe: Eating on a Dime Fish Egg Dumpling Curry Delicious, fresh and tasty.

Fish Egg Dumpling Curry. To make the dumplings, divide the fish mixture into equal amounts. Fill ¾ of a medium saucepan with water. Remove, drain, and serve warm with the curry sauce.

Put all the ingredients, except the wonton skins, into a mixing bowl.

Roughly chop the shrimp into pieces, transfer the shrimp into a bowl and combine it with the red curry paste, fish sauce, cornstarch, egg white and cilantro leaves.

Stir to combine into a sticky filling.

You can cook Fish Egg Dumpling Curry using 23 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Fish Egg Dumpling Curry

1. You need 100 g of Rohu Fish Eggs.

2. You need 125 g of Flour.

3. You need 1 of large chopped onion.

4. You need 1/2 inch of ginger chopped.

5. You need 1/4 cup of chopped coriander.

6. Prepare 1 TSP of baking powder.

7. Prepare 1 TSP of salt.

8. It’s 3 of green chillies finely chopped.

9. Prepare 200 ml of sunflower oil.

10. You need 1 of onion sliced finely.

11. Prepare 1/2 inch of ginger chopped.

12. Prepare 1/2 inch of cinnamon.

13. Prepare 4 of cardamom.

14. It’s 3 of cloves.

15. You need 1 of bay leaf.

16. You need 1/2 TSP of turmeric.

17. You need 11/2 TSP of coriander powder.

18. You need 2 TSP of cumin powder.

19. It’s 1/2 TSP of red chilli powder.

20. It’s 1 cup of water.

21. It’s 2 TSP of sugar.

22. Prepare to taste of Salt.

23. You need of Chopped coriander leaves for garnish.

To wrap, place a heaping teaspoon of the filling onto the middle of a dumpling wrapper.

This is the traditional Danish recipe for Fish Dumplings.

The Danes use Fish Dumplings as an ingredient in a variety of soups.

Danish Fish Dumplings are tasty, healthy addition to vegetables soups, tomato soups and curry soups.

Fish Egg Dumpling Curry instructions

1. Wash the fish egg in boiling salt water.

2. Mix the first eight ingredients until tiny sticky balls can be formed. More flour can be added.

3. Heat the oil and drop the fish egg batter in small balls and fry till golden brown..

4. Strain from oil..

5. Temper the already hot oil with the next six ingredients and fry the onion till golden brown and fragrant..

6. Add the powdered spices and a little bit of water to cook the spices. Add salt and sugar..

7. Once the oil starts to separate from the water add the fried dumplings and more water..

8. Cook at medium heat till the dumplings are soft and moist and the gravy a little thick..

9. Take off the heat and garnish with chopped coriander..

10. Serve hot with steamed rice..

Why the Danes only use fish dumplings in soups is unknown, as the dumplings taste very good on their own.

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Mangodi ki Sabzi is a mung lentil dumpling curry in spicy, tangy, tomato and curd based gravy.

Many don't add onion and garlic, but I have used both.

It's tasty, nutritious and is a favourite in my family.