Curry Fish Balls咖喱魚蛋
A beloved Hong Kong street food snack, featuring bouncy fish balls simmered in a rich, aromatic, and slightly spicy curry sauce. Perfect as a quick bite or a side dish.
01Ingredients
- 500g fish balls
- 1 tbsp cooking oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 3 tbsp curry powder (or 2 tbsp curry paste)
- 1 tsp turmeric powder
- 1/2 tsp chili powder (optional)
- 400ml chicken broth
- 100ml coconut milk (optional)
- 1 tbsp light soy sauce
- 1 tsp sugar
- Salt to taste
- 2 tbsp cornstarch
- 4 tbsp water (for cornstarch slurry)
- Fresh spring onions, chopped
Nutrition (per serving)285kcal
- Protein16.5g
- Carbs22.8g
- Fat13.2g
Fiber 1.2 gSodium 687 mg
02Steps
- Heat cooking oil in a wok or pan over medium heat. Add onion, garlic, and ginger. Sauté until fragrant and onion softens, about 3-4 minutes.
- Stir in curry powder, turmeric powder, and chili powder (if using). Cook for 1 minute until fragrant.
- Add fish balls, chicken broth, coconut milk (if using), light soy sauce, and sugar. Bring to a simmer, then reduce heat and cook for 10-12 minutes, allowing the fish balls to absorb the curry flavor. Add salt to taste.
- In a small bowl, mix cornstarch with water to create a slurry. Gradually stir the cornstarch slurry into the simmering curry sauce until it thickens to your desired consistency. Cook for another 1-2 minutes.
- Remove from heat. Garnish with fresh spring onions and serve hot.
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