Curry Fish Balls Recipes

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CURRY FISH BALLS



Curry Fish Balls image

Curry Fish Balls with homemade soft and fluffy fish balls

Provided by Elaine

Categories     Main Course

Time 20m

Number Of Ingredients 6

1 cup minced red onion or shallots
1 tbsp. vegetable cooking oil
25 fish balls (home made) ( , or store bought)
1 box of Thai golden curry paste ( ,100g)
1 cup milk or coconut milk
1 cup water or stock

Steps:

  • Heat up around 1 tablespoon of cooking oil and fry red onion or shallots until slightly softened.
  • Add the curry paste in, heat over slow fire until dissolved. Pour in stock and milk, slightly slide the fish balls in. Simmer for 10 minutes over slow fire after boiling.
  • Turn off the fire and slightly thicken the sauce. Serve hot!

Nutrition Facts : Calories 519 kcal, Carbohydrate 15 g, Protein 34 g, Fat 37 g, SaturatedFat 29 g, Cholesterol 75 mg, Sodium 103 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

HONG KONG CURRY FISHBALLS



Hong Kong Curry Fishballs image

These Hong Kong style curry fish balls are a beloved street food super easy to prepare at home. You can serve them as an appetizer or with rice as a meal!

Provided by Kaitlin

Categories     Appetizers and Snacks

Time 30m

Number Of Ingredients 12

3 tablespoons vegetable oil ((divided))
5 shallots ((minced))
1½ tablespoons flour
2 ounces Thai yellow curry paste ((about 2 tablespoons, 57g))
2 cups chicken stock
1/3 cup coconut milk
3 tablespoons curry powder
1 tablespoon soy sauce
⅛ teaspoon ground white pepper
⅛ teaspoon ground black pepper
1/4 teaspoon sugar
2 packs Asian fried fish balls

Steps:

  • Add two tablespoons of oil to a shallow pan or skillet over medium-high heat. Fry the shallots until they start to caramelize. Add the flour and stir thoroughly to combine, cooking for a minute or so. Make a space in the center of the pan, and add the last tablespoon of oil and the curry paste. Fry until fragrant.
  • Next, add the chicken stock and stir thoroughly, breaking up the curry and the roux. Bring to a boil and let thicken. Add the coconut milk, curry powder, soy sauce, white and black peppers, the sugar, and finally, the fish balls.
  • Simmer for 10 minutes until the curry sauce thickens and the fish balls are warmed through.
  • Serve immediately in the pan or on skewers. You can also eat these with a bowl of plain rice or noodles!

Nutrition Facts : Calories 284 kcal, Carbohydrate 26 g, Protein 18 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 77 mg, Sodium 530 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving

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