The method
3 steps · 20 min
- 01
Sauté shallot with curry powder and paste in oil.
- 02
Add coconut milk, stock, fish sauce, sugar; simmer 5 minutes.
- 03
Add fishballs; simmer 10 minutes until glazed.
← The IndexCantonese
Curry Fishballs
Hong Kong street-corner classic — bouncy fishballs simmered in a golden coconut-curry sauce, served on bamboo skewers.
Fragrant20 minServes 4
