All of sudden, I had a craving for curry fish balls... the kind that we used to buy in the hole-in-a-wall place a block or two away from friend J's house. A quick look in the freezer and I found a pack of Singaporean fish balls! So off I went to the kitchen to cook a batch of curry fishballs, in the HK street food style that I (hopefully accurately) remember.
They were delicious and quite similar to the ones we always enjoyed!
200 to 250 grams fish balls
1 large onion, finely minced
2 large cloves, finely minced
1/3 cup yellow curry powder
1 tablespoon sesame oil
dried chili flakes, to taste, optional
1/2 cup coconut cream
1/2 to 1 cup chicken broth
salt and pepper, to taste
dash of fish sauce
the onions and garlic until fragrant. Add the yellow curry powder and
sesame oil and stir-fry until a paste forms. Add chili flakes, to
taste, if desired. Add the coconut cream, 1/2 cup chicken broth and
fish balls. Season to taste with salt, pepper, fish sauce. Simmer
until the fish balls are puffed up (add more chicken broth if
necessary). Thicken with cornstarch slurry.