Hong Kong Style Yellow Fishball Curry
Prep10 mins
Cook30 mins
Ingredients
- 12-15 Frozen Fish or Beef Balls
- 1 Onion (diced)
- 1.5 tbsp All Purpose Flour
- 2 tbsp Yellow Curry Paste
- 2 cups Chicken Stock
- 1 can Coconut Milk
- 2 tbsp Curry Powder
- 1 tbsp Soy Sauce
- 2 tbsp Sugar
- 0.25 tsp White Pepper
- Black Pepper to taste
Instructions
- Dice the onion. Set aside.
- Add oil to a pot and begin to saute the onion. Add the flour in and mix into the onion to make a roux. This will take about 1 minute.
- Add the curry paste and fry until fragrant. Add more oil as needed.
- Add the stock and bring to a gentle boil. Simmer for a few minutes to allow the mixture to thicken.
- Add the coconut milk and mix until it is a uniform colour. Then add the curry powder, soy sauce, sugar and peppers.
- Add the frozen fish balls or beef balls of your choice. Simmer for 10 minutes or until desired consistency.
Notes
- Serve the curry on a bed of rice, ramen or udon.
- Other vegetables or protein can also be added to the curry to increase its bulk. Cook these in the pot either beforehand or after frying the paste.