Hong Kong Style Fish Balls Curry | How To Make Hong Kong Style Curry Fish Balls | Hong Kong Fish Curry | How To Make Fish Balls | Hong Kong Street Food | Curry Fish Balls Recipe | Fish Balls in Chinese Sauce | Chinese Sauce Recipe | Curry Sauce | Chinese Curry Sauce | Chinese Food | Chinese Curry | Street Food In China | Non Veg Recipe | Dinner Recipes | Fish Curry Recipe | Fish Recipe | Curry Recipe | Get Curried | The Bombay Chef | Varun Inamdar
Learn how to make Sri Lankan Black Chicken Curry with our Chef Varun Inamdar.
Introduction Hong Kong Curry Fish Balls is a classic street food snack that boasts a delicious, spicy and fragrant curry sauce! It is easy to make, and can be enjoyed street-food style on wooden skewers, in a bowl drizzled with plenty of chili oil, or over steamed rice or noodles! In this recipe, the paste for fish balls is made by grinding boneless rohu fish & white prawns, along with sea salt, sugar & corn starch. These fish balls are further boiled in water before transferring them to the curry. The wonderfully soft and bouncy fish balls are simmered in a delicious curry sauce. The wonderful texture of the fish balls and the fragrant hot curry is truly a joyful experience. Do try making these yummy curry fish balls this weekend & let us know how you like it.
Chef's Trivia
For the Hong Kong Sauce 4-5 Garlic Cloves 5 Bird's Eye Chillies 1 tbsp Oil 2 Onions (finely chopped) 15-20 Curry Leaves 1 tbsp Soy Sauce 1 cup Coconut Milk 1 tbsp Coriander Seeds Powder 1 tbsp Turmeric Powder 1 tsp Red Chilli Powder 1 tbsp Corn Starch 2 tbsp Water 1 cup Water 1 tsp Sugar Salt (as required)
For The Fish Balls 1 cup Rohu Fish (boneless & de-skinned) 1 cup White Prawns (peeled & deveined) 1 tbsp Corn Starch 1 Egg White 1/2 tsp Soy Sauce Sea Salt (as required) Water (as required) 1 tsp Sugar 1 tbsp Oil Water