Curry Fish Balls
A beloved Hong Kong street food featuring tender fish balls swimming in a rich, fragrant coconut curry sauce. This comforting dish is perfect as a quick snack or casual meal, with roots in the bustling food stalls of Hong Kong.
Story
These curry fish balls are a classic Hong Kong street food that you can now make at home. The key is getting that creamy coconut curry sauce just right - fragrant with warm spices and perfectly coating each tender fish ball.
Ingredients
Fish balls
400g (about 16 pieces)
Coconut milk
1 cup
Yellow curry powder
2 tablespoons
Onion
1 medium, diced
Potato
1 small, cubed
Chicken or vegetable stock
1/2 cup
Vegetable oil
2 tablespoons
Salt
to taste
Fresh cilantro
for garnish
Instructions
1
Sauté the aromatics
Heat oil in a large pan over medium heat. Add the diced onion and cook until softened and slightly translucent, about 3-4 minutes. Add the curry powder and stir for 30 seconds until fragrant.
2
Build the curry base
Pour in the coconut milk and stock, stirring well to combine. Add the potato cubes and bring to a gentle simmer. Cook for about 8-10 minutes until the potato is almost tender.
3
Cook the fish balls
Add the fish balls to the simmering sauce. Continue cooking for 5-7 minutes, gently stirring occasionally, until the fish balls are heated through and have absorbed some of the curry flavor.
4
Season and serve
Taste and adjust salt as needed. Remove from heat and transfer to a serving bowl. Garnish with fresh cilantro and serve hot, either on their own or with crusty bread to soak up the delicious sauce.
