Easy Curry Fish Balls
User Reviews
5
Easy Curry Fish Balls
Description
Easy Curry Fish Balls showcase fish balls cooked in a subtly spiced curry broth, enhanced by Japanese curry cubes, turmeric, and Chinese BBQ Sa cha sauce. The dish begins by boiling daikon chunks until tender, then draining them before adding to a sautéed mixture of shallots, garlic, turmeric powder, and Sa cha sauce for depth. Adding water and the curry roux creates a flavorful base. The fish balls and optional bay leaves are simmered in this broth until cooked through and infused with spice.
The flavor combines earthy turmeric and the mild sweetness of Japanese curry with the savory smokiness of Sa cha sauce. The daikon adds a tender texture, soaking up the curry, while the fish balls remain soft and juicy. This dish is practical for warming meals and can be served on its own as a light stew or with a side of rice or noodles, depending on preference.
The cooking process ensures the fish balls are evenly cooked and infused with the curry flavors. Stirring intermittently helps prevent sticking and ensures even heat distribution. The optional bay leaves contribute a subtle herbal note to the broth.
Ingredients
- 1 small daikon cut into 2" pieces
- water for boiling the daikon
- 2 tablespoon vegetable oil
- 2 medium shallot minced
- 3 cloves garlic minced
- 1 teaspoon turmeric powder
- 1 heaped tsp Sa cha sauce Chinese BBQ sauce
- 1 ½ C water plus more if needed, or vegetable broth
- 2 small cubes Japanese curry ½ block, 50g
- 250 g fish balls frozen or fresh
- 1-2 bay leaf optional
Instructions
- Fill a large pot of water and bring to a boil.
- Once water is boiling, add in the chunks of daikon and cook for about 5 minutes.
- Transfer the daikon to a bowl and drain the water.
- Return the pot to the stove and bring to medium-high heat.
- Heat 2 tablespoon of oil in the pot over medium heat.
- Add in the minced shallot and garlic and sauté until fragrant, about 2-3 minutes.
- Next, add in the turmeric and sa cha sauce (Chinese BBQ sauce) and fry for another minute.
- Pour in the water and scrape off the brown bits on the bottom of the pan.
- Add in the daikon and 50g (½ block) of Japanese curry roux and give it a stir to dissolve the curry.
- Place the lid on and bring to a simmer.
- Add in the frozen fish balls, along with 1-2 pieces of bay leaf.
- Give everything a stir and cover with the lid.
- Let the mixture come to a boil and then lower the heat to simmer for about 10 minutes, until the fish balls are cooked through, stirring intermittently.
- Serve piping hot.
- Note: if the curry appears thick, add a little water to thin it out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 70 kcal
% Daily Value*
| Calories | 70kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 51mg | 2% |
| Potassium | 285mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 14mg | 16% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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