Ingredients
For the Curry Sauce
- 1 Tbsp neutral oil
- 3 shallots (about 1 ½ cups), minced
- 1 ½ Tbsp flour
- 2 cups chicken stock
- 1⁄3 cup coconut milk
- 3 Tbsp Madras curry powder
- 1 Tbsp soy sauce
- ¼ tsp white pepper
- ½ tsp sugar
Main Ingredient
- 1 lb fried fish balls (about 30), thawed if using frozen
Instructions
- Prepare the Shallots: Drizzle the neutral oil into a large pan and add the minced shallots. Fry them over medium heat until they are softened and have just begun to caramelize, bringing out their natural sweetness.
- Create the Roux: Add in the flour and stir thoroughly to coat the caramelized shallots, starting to form the base for the sauce.
- Add Chicken Stock: Pour in the chicken stock while stirring continuously. Bring the mixture to a boil and let it thicken, creating a rich roux-based sauce.
- Incorporate Flavorings: Add the coconut milk, Madras curry powder, soy sauce, white pepper, and sugar to the sauce. Stir thoroughly to combine all ingredients and develop a deep, balanced curry flavor.
- Simmer the Fish Balls: Add the fish balls to the curry sauce and let them simmer gently for 2-3 minutes, allowing the flavors to meld and the fish balls to heat through.
- Serve: Serve the curry fish balls immediately, either skewered as a street-food style snack or served over rice or noodles for a complete meal.
Notes
- Be careful not to burn the shallots during caramelization; cook over medium heat for best results.
- If using frozen fish balls, make sure they are fully thawed before adding to the pan.
- The curry sauce can be adjusted in spiciness by adding chili powder or fresh chilies if desired.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
- For a vegan version, substitute chicken stock with vegetable stock and use plant-based fish balls or tofu balls.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Hong Kong, Chinese
