Assorted Curry Hot Pot



  • 1 medium turnip, cut


  • 1 spring curry leaves
  • 2 cloves garlic, chopped
  • 2 small onion, chopped
  • 30g curry powder
  • 2 tbsp olive oil


  • 2-3 cups water
  • 30pcs fried fish balls
  • 10pcs tofu puff, cut


  • 400g cuttlefish, cut
  • 200g evaporated milk to taste
  • Chicken powder to taste
  • Sugar to taste

Cooking Instructions:

  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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