Hong Kong Style Fish Balls Curry | How To Make Hong Kong Style Curry Fish Balls | Hong Kong Fish Curry | How To Make Fish Balls | Hong Kong Street Food | Curry Fish Balls Recipe | Fish Balls in Chinese Sauce | Chinese Sauce Recipe | Curry Sauce | Chinese Curry Sauce | Chinese Food | Chinese Curry | Street Food In China | Non Veg Recipe | Dinner Recipes | Fish Curry Recipe | Fish Recipe | Curry Recipe | Get Curried | The Bombay Chef | Varun Inamdar

Learn how to make Sri Lankan Black Chicken Curry with our Chef Varun Inamdar.

Introduction
Hong Kong Curry Fish Balls is a classic street food snack that boasts a delicious, spicy and fragrant curry sauce! It is easy to make, and can be enjoyed street-food style on wooden skewers, in a bowl drizzled with plenty of chili oil, or over steamed rice or noodles! In this recipe, the paste for fish balls is made by grinding boneless rohu fish & white prawns, along with sea salt, sugar & corn starch. These fish balls are further boiled in water before transferring them to the curry. The wonderfully soft and bouncy fish balls are simmered in a delicious curry sauce. The wonderful texture of the fish balls and the fragrant hot curry is truly a joyful experience. Do try making these yummy curry fish balls this weekend & let us know how you like it.

Chef's Trivia

For the Hong Kong Sauce
4-5 Garlic Cloves
5 Bird's Eye Chillies
1 tbsp Oil
2 Onions (finely chopped)
15-20 Curry Leaves
1 tbsp Soy Sauce
1 cup Coconut Milk
1 tbsp Coriander Seeds Powder
1 tbsp Turmeric Powder
1 tsp Red Chilli Powder
1 tbsp Corn Starch
2 tbsp Water
1 cup Water
1 tsp Sugar
Salt (as required)

For The Fish Balls
1 cup Rohu Fish (boneless & de-skinned)
1 cup White Prawns (peeled & deveined)
1 tbsp Corn Starch
1 Egg White
1/2 tsp Soy Sauce
Sea Salt (as required)
Water (as required)
1 tsp Sugar
1 tbsp Oil
Water

Chef's Trivia