Curry fish balls is one my favourite street food in Hong Kong. It goes well with noodles and baguette or can be eaten alone as a snack.
I like to make a batch and keep them in the fridge. It usually lasts 2 days in my home.
They are super easy to make and the crucial ingredient is the curry paste. This is the brand of curry paste that I use :
The follow recipe makes 2lbs of fish balls.
2lbs of fish balls (must use the fried ones and not those white ones)
1 radish (cut into cubes)
2 shallots (minced)
3 cloves of garlic (minced)
3 tablespoons of curry sauce
2 tablespoons of oyster sauce
1 teaspoon sugar
1/4 cup chicken broth
1. Rinse the fish balls and drain.
2. Heat 2 tablespoons of oil in a large pot (I used my Le Crueset Dutch oven).
3. When the oil is hot, add the shallots and fry for 2 minutes on medium heat. Add garlic and fry for 30 seconds. Add the curry paste and sugar to the pot and fry until fragrant.
4. Add the turnip to the pot and make sure the turnip is coated with the curry sauce. Add the chicken broth, oyster sauce and water and bring the curry sauce to a boil. Turn down the heat to low and let the turnip simmer in the curry sauce for 25mins.
5. Add the curry fish balls to the turnip and turn the heat to medium until the curry sauce starts to boil. Turn down the heat to low and simmer for another 20mins until the turnip is soft. Taste and season with salt if needed.