Braised Eggplant

Chinese curry fish balls recipe


Curry fish balls are a Very popular street food in Hong Kong that are usually served on wooden skewers. This is a mild, yellow curry. At dim sum, you can get curried squid or baby octopus.

Dim sum refers to various types of small dishes that are served with tea during the meal, yum cha (“drinking tea time”), which starts early in the morning and ends between noon and 3 pm, depending on the restaurant. (Check out the other dim sum recipes that I have posted in the Asian – Dim Sum category.)

Curry Fish Balls Recipe (or Squid or Baby Octopus)

1 to 1 1/2 cups of fish balls or squid or baby octopus, cleaned

2 tbsp mild yellow curry powder mixed with 4 tsp sesame oil to create a curry paste

1/4 onion, finely diced

3 cloves garlic, minced

2 tbsp vegetable oil

optional: 1 small red chilli de-seeded and sliced thinly or crushed dried red pepper to taste

1/2 cup chicken broth

4 tbsp evaporated milk or coconut milk

2 tsp sugar (or more to taste)

salt and white pepper to taste

1 tsp cornstarch dissolved in 2 tbsp water (optional)

Grind the onion and garlic in a food processor or mince very finely. Heat the oil in a wok or a pot over medium heat. Cook the onion, garlic and red pepper until fragrant (about 30 seconds). Add the curry paste and cook, stirring frequently, for 30 more seconds. Add the broth and evaporated milk and stir until the curry paste is mixed well. Add the sugar, salt, and white pepper. Adjust to taste. Add the seafood of your choice and cook, stirring occasionally until they are cooked through. Do not overcook the seafood. If the sauce is too thick, add some more broth or water and bring to a boil again. If you prefer the sauce to be thicker, add the cornstarch in water to the boiling sauce. Stir well and remove from heat. Serve hot with rice.



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