Hong Kong-Style Curry Fish Balls: A Street Food Classic You Can Make at Home!
4
servings10
minutes20
minutes250
kcal30
minutesCurry Fish Balls are one of Hong Kong’s most iconic street snacks, served on skewers or in bowls with a rich, spicy curry sauce. These fish balls are bouncy, juicy, and coated in a fragrant, slightly sweet, and mildly spicy curry gravy that keeps you coming back for more. If you’re craving an authentic taste of Hong Kong street food, this recipe will bring the bustling food stalls to your kitchen!
Ingredients
- For the Fish Balls:
500 g (1.1 lbs) fish balls (fresh or frozen)
1 tablespoon oil (vegetable or peanut oil)
- For the Curry Sauce:
2 tablespoons curry powder (Hong Kong-style or Madras curry powder)
1 teaspoon turmeric powder
2 cloves garlic, minced
1 small onion, finely chopped
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon chili sauce (adjust for spice level)
1 cup water or fish broth
1 tablespoon cornstarch (mixed with 2 tablespoons water to create a slurry)
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon white pepper
1 teaspoon sesame oil
- Optional Garnishes:
Chopped green onions
Red chili flakes
Toasted sesame seeds
Directions
- Step 1: Prepare the Curry Base
- Heat oil in a large pot or wok over medium heat.
- Add the minced garlic and chopped onion, and sauté until fragrant (about 2 minutes).
- Stir in the curry powder and turmeric powder, frying for another minute to release the flavors.
- Step 2: Make the Curry Sauce
- Add soy sauce, oyster sauce, sugar, chili sauce, and water (or fish broth). Stir well.
- Bring the sauce to a gentle boil, then reduce the heat to simmer.
- Step 3: Cook the Fish Balls
- Add the fish balls to the pot and stir until they are evenly coated in the curry sauce.
- Cover and simmer for 10–15 minutes, stirring occasionally, until the fish balls absorb the curry flavors.
- Step 4: Thicken the Sauce
- Slowly stir in the cornstarch slurry while continuously mixing to thicken the sauce.
- Let the sauce cook for another 2 minutes until it reaches a silky consistency.
- Add salt, white pepper, and sesame oil. Stir to combine.
- Step 5: Serve and Enjoy!
- Remove from heat and let the fish balls sit for a couple of minutes to soak up more sauce.
- Garnish with chopped green onions, red chili flakes, or toasted sesame seeds.
- Serve hot on skewers or in a bowl with extra sauce.
Notes
- 💡 Tips for the Best Curry Fish Balls:
Use fresh fish balls for the best texture, but frozen ones work well too—just thaw before cooking.
Adjust the spice level by adding more chili sauce or using a spicier curry powder.
If you prefer a richer sauce, substitute part of the water with coconut milk for a creamy twist.
Serve with steamed rice, noodles, or crusty bread to soak up the delicious curry sauce!
