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| Burmese Fish Ball Curry |
I bought the pre-formed frozen fish balls made from cuttlefish at a Vietnamese market. The package was left in the fridge overnight to thaw and the next day the fish balls were simmered in chicken broth for 20 minutes to soften before adding to the gravy. If the fish balls are added directly after thawing, they turn out to be rubbery and chewy. After simmering, they turn soft and seem to absorb the spices in the gravy much better.
