Curried cuttlefish balls


10 grams curry

500 grams cuttlefish ball

1 carrot

1 potato

3 tablespoons vegetable oil


1. Peel the carrot and potato, roll and slice the carrot and potato


2. Immerse the potato in water


3. Heat a stew pan over high heat, pour some water in the stew pan, bring to a boil, drop the cuttlefish balls in the stew pan, boil until the cuttlefish balls float up to the top, take out the cuttlefish balls, drain


4. Heat a skillet over medium heat, pour vegetable oil in the skillet, drop the carrot in the skillet, stir until the color is changed


5. Drop the potato in the skillet, turn up to high heat, stir until even


6. Pour some water in the skillet, until the carrot and potato is fully submerged, bring to a boil, turn down to low heat, boil until the carrot and potato are softened


7. Drop the cuttlefish balls in the skillet


8. Drop the curry in the skillet, boil until melted


9. Stir until even and thickened


10. Serve