Hong Kong Style Yellow Fishball Curry

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

  1. Dice the onion. Set aside.
  2. 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.
  3. Add the curry paste and fry until fragrant. Add more oil as needed.
  4. Add the stock and bring to a gentle boil. Simmer for a few minutes to allow the mixture to thicken.
  5. Add the coconut milk and mix until it is a uniform colour. Then add the curry powder, soy sauce, sugar and peppers.
  6. Add the frozen fish balls or beef balls of your choice. Simmer for 10 minutes or until desired consistency.

Time

Prep: 10 minutes
Cook: 30 minutes (approx.)

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.
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