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that looks so delicious. in Indian restaurant Ive found to be on the Tastier Side, the best dishes ( for my taste ) had gravy just like what you have in that bowl.
some fat separated from the sauce itself. of course that might not be the 'finest' sauce, but its always suited me.
Im wondering why the fish balls were simmered for so long. do you think that's related to getting the sauce 'just right?'
and not cooking the FB's so much ?
that looks so delicious. in Indian restaurant Ive found to be on the Tastier Side, the best dishes ( for my taste ) had gravy just like what you have in that bowl.
some fat separated from the sauce itself.
Im wondering why the fish balls were simmered for so long. do you think that's related to getting the sauce 'just right?'
and not cooking the FB's so much ?
