Hong Kong curry fish balls are my take on a popular street food, turned into a simple but delicious meal, using easy cooking techniques.
Using excellent frozen cuttlefish balls from a Chinese supermarket, take this dish from a labour of love and turn it into a quick midweek dinner!
Cuttlefish Ball Curry
I love curry... having 100+ curry recipes from around the world here should attest to just how much!
Being British, of course, I have chicken tikka masala, but I also have dishes that range from Thai beef massaman curry to Jamaican curry goat and Japanese chicken Katsu curry.
My latest offering is a street food dish popular in Hong Kong, curry fish balls.
My recipes generally involve me cooking everything from scratch, but here I lean on the fabulous frozen cuttlefish balls that you find in Chinese supermarkets.
They are tremendous, and the effort involved in finding cuttlefish to make them makes the choice an easy one for me.
They are kinda springy and chewy, but in a pleasing way, and they are also silky smooth and soft. They also taste fantastic.
But the curry sauce is beautifully simple and fuses Indian flavours with Chinese and Japanese curry flavours.
It's also delightfully simple to make, and at around 35 minutes to prepare and cook, it is also quick enough to be a perfect midweek dinner.
Frequently Asked Questions
Can I make my own fish balls?
There are countless recipes online for making Chinese fish balls; very few of the popular ones are for cuttlefish balls.
I have tried a few, and none of them compare to the flavour and texture of frozen cuttlefish balls from a Chinese supermarket.
What curry powder should I use?
I tend to buy my Chinese curry powder from a Chinese supermarket, and every time I go, I end up with a different brand. They have all been superb, to be honest.
I have also tested this recipe with a couple of generic supermarket mild Indian curry powders, and they all work fairly well. They are not as suited to the dish as a Chinese blend, but they make a perfectly delicious dinner.
Can I use coconut milk?
Yes, but you might want to increase the amount that you add. I would add another tablespoon or two.
Can I use a different type of stock?
Yes, naturally it will change the flavour of the dish, but chicken, pork and vegetable stock all work fairly well.
Can I make this in advance?
The curry sauce can be made well in advance; it is fine in the fridge for 4-5 days, and it freezes for up to 6 months.
I would not reheat the fish balls; I find that they become very chewy. But they only take a few minutes to cook, and you can throw them in when you reheat the sauce.
Serving Suggestions
I've served my Hong Kong inspired curry meatballs with some simply cooked plain white rice in the pictures on this page.
It is a really simple side that can be cooked on the hob whilst you are working on the curry, or even in a rice cooker, if you have one. It is the perfect neutral canvas for the fantastic flavours in the curry sauce.
A fantastic left field option for this curry is chips, it kinda satiates my love of a British Chinese takeaway. My chip shop chips, without the vinegar, would be absolutely perfect.
But some air fryer French fries would work equally well.
If you have planned well enough, then egg fried rice would be a fantastic side too.
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 28cm or 11" frying pan.
- Sirring and serving spoons.
- Chopping board.
- Kitchen knife.
- Small mixing bowl.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Hong Kong Curry Fish Balls Recipe
Ingredients
- 1 Medium Echalion or Banana Shallot 50g
- 2 Garlic Cloves
- 1 Red Chilli Pepper
- 5 g Ginger
- 10 Curry Leaves
- 2 tablespoon Cooking Oil
- 1 tablespoon Mild Curry Powder
- ⅛ teaspoon White Pepper
- 375 ml Fish Stock 1½ Cups
- 3 tablespoon Coconut Cream
- ½ tablespoon Oyster Sauce
- ½ teaspoon Fish Sauce
- 1 teaspoon Crispy Chilli Oil (Optional)
- 1 teaspoon Dark Brown Sugar
- 2 teaspoon Cornflour (Cornstarch in the US)
- 2 tablespoon Water
- 500 g Frozen Cuttlefish Balls 18oz
Instructions
- Cut the shallot in half, peel it and then dice it as finely as you can.
- Peel the garlic cloves and dice them as finely as you can.
- Remove the stem and seeds form the chilli pepper (discard them), then dice the pepper as finely as you can.
- Cut two thin slices (2-3mm or ¼") from the end of a piece of ginger, place them flat on a chopping board, cover with the side of a kitchen knife and give it a bash with your fist.You just want to break them open a little. We will be discarding these before we serve, so don't go too heavy-handed with the bashing.
- Heat a 28cm or 11" frying pan over a medium heat, and when it is hot, add the cooking oil, followed by the shallots, garlic, ginger, chilli pepper, and curry leaves.Stir and cook for 2 minutes.
- Add the curry powder and white pepper, stir for 30 seconds to "bloom" the spices.
- Pour in the fish stock, and add the coconut cream, oyster sauce, fish sauce, brown sugar and crispy chilli oil (if you are using it). Stir, have a taste and add more fish sauce or salt if it needs it, then simmer for 10 minutes.
- Mix together the cornflour with the water, then pour enough into the curry sauce until it thickens a little. You may not need all of the cornflour slurry.
- Add the frozen cuttlefish balls, stir to coat, add a lid to the pan and cook for 6-9 minutes, swirling in the sauce to coat.
