Hong Kong Style Fish Balls Curry | How To Make Fish Balls | Fish Curry | Curry Recipe By Varun

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

fish balls

🥗Healthier: tofu balls

💰Cheaper: potato balls

Tofu balls are lower in calories and suitable for vegetarians.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can reduce costs while still delivering flavor.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories, while cabbage is often cheaper.

Cut red onions finely.

Crush garlic and bird's eye chillies.

Heat a wok on high flame and add 1 tbsp of vegetable oil.

Add chopped red onions, crushed chillies, and garlic to the wok; stir.

Add curry leaves, soy sauce, and coconut milk to the mixture; stir well.

Add coriander seed powder, turmeric powder, and red chilli powder; stir.

Mix cornstarch with water to create a slurry; add to the wok and stir.

Add salt and sugar; stir to combine.

Keep the mixture on low flame to simmer.

Prepare water for boiling fish balls.

Blend boneless fish and shelled prawns in a grinding jar; add cornstarch, egg whites, soy sauce, sea salt, water, and sugar; blend until smooth.

Form lemon-sized balls from the fish mixture and drop them into boiling water; do not stir immediately.

Once fish balls are shaped, stir gently and boil for 1 minute before transferring to the curry.

Allow fish balls to poach in the curry for 30-40 seconds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens