Mouthfuls of taste and spice!
Servings
2/3
Prep time:
10min
Cook time:
50min
Difficulty:
Easy
Ingredients
- 250g ready-made fish balls
- 500ml vegetable stock
- 50ml coconut milk
- 5 curry leaves
- 2 cloves of garlic
- 1 medium-sized onion
- 1 small red chili (bird’s eye)
- 2 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp cornflour
- 1 tbsp curry powder
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1/4 tsp cayenne powder
- salt
In this recipe, we used shop-bought ready made fish balls. You can find these in any decent Asian supermarket- and they come in many different types. If using frozen fish balls, defrost these first prior to using.
If you are not the biggest fan of spicy dishes- you can skip the chilli pepper and the cayenne. The curry powder is generally not too spicy- but you can use a bit less if preferred.
We served this as as a side dish as part of a Chinese feast, alongside some rice, Chinese barbecue pork belly (Char Siu) and some homemade sesame prawn toast. Click on the links to read more!
Step by Step Instructions
Step 1
Firstly, add the curry powder, cayenne pepper, soy sauce, sugar, coconut milk and a pinch of salt to a small bowl. Mix well and set aside.
Step 2
Next, halve the red chilli and remove the seeds, then finely chop. Also finely chop the garlic and dice the onion.
Step 3
Into a medium-sized saucepan, pour the vegetable oil and once heated, add in the diced onion. Let the onion cook for around 5 minutes on medium heat, stirring occasionally, until soft. Next, add the chopped garlic, chilli and the whole curry leaves. Mix and fry for around 3 minutes, still on medium heat.
Step 4
Next, add the curry sauce you made in step 1 and mix well. Let this cook for 2 minutes, then pour in the vegetable stock and the fish sauce. Mix well, and bring this up to a boil.
Step 5
Once the sauce is boiling, turn down the heat to a simmer, and cook for a further 20 minutes, uncovered. The sauce should start to reduce soon.
Step 6
Next, in a small bowl mix the cornflour with 3 tbsp water. After the sauce has been coking for 20 minutes and reduced, add the cornflour and water mixture. Mix well. This will thicken the sauce. Cook for another 10 minutes.
Step 7
Finally, add the fish balls to the sauce, mix well to make sure the sauce fully covers the fish balls, and cook for 10 minutes.
Step 8
Once the fish balls are cooked, the dish is ready to serve. Enjoy!
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