Curry Fish Balls 咖喱魚蛋

A beloved Hong Kong street food snack, featuring bouncy fish balls simmered in a rich, aromatic, and slightly spicy curry sauce. Perfect as a quick bite or a side dish.

Nutrition (per serving)

Ingredients

• 500g fish balls
• 1 tbsp cooking oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 3 tbsp curry powder (or 2 tbsp curry paste)
• 1 tsp turmeric powder
• 1/2 tsp chili powder (optional)
• 400ml chicken broth
• 100ml coconut milk (optional)
• 1 tbsp light soy sauce
• 1 tsp sugar
• Salt to taste
• 2 tbsp cornstarch
• 4 tbsp water (for cornstarch slurry)
• Fresh spring onions, chopped

Steps

1. Heat cooking oil in a wok or pan over medium heat. Add onion, garlic, and ginger. Sauté until fragrant and onion softens, about 3-4 minutes.
2. Stir in curry powder, turmeric powder, and chili powder (if using). Cook for 1 minute until fragrant.
3. Add fish balls, chicken broth, coconut milk (if using), light soy sauce, and sugar. Bring to a simmer, then reduce heat and cook for 10-12 minutes, allowing the fish balls to absorb the curry flavor. Add salt to taste.
4. In a small bowl, mix cornstarch with water to create a slurry. Gradually stir the cornstarch slurry into the simmering curry sauce until it thickens to your desired consistency. Cook for another 1-2 minutes.
5. Remove from heat. Garnish with fresh spring onions and serve hot.

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