HONG KONG CURRY FISHBALLS
These Hong Kong style curry fish balls are a beloved street food super easy to prepare at home. You can serve them as an appetizer or with rice as a meal!
Provided by Kaitlin
Categories Appetizers and Snacks
Time 30m
Number Of Ingredients 12
Steps:
- Add two tablespoons of oil to a shallow pan or skillet over medium-high heat. Fry the shallots until they start to caramelize. Add the flour and stir thoroughly to combine, cooking for a minute or so. Make a space in the center of the pan, and add the last tablespoon of oil and the curry paste. Fry until fragrant.
- Next, add the chicken stock and stir thoroughly, breaking up the curry and the roux. Bring to a boil and let thicken. Add the coconut milk, curry powder, soy sauce, white and black peppers, the sugar, and finally, the fish balls.
- Simmer for 10 minutes until the curry sauce thickens and the fish balls are warmed through.
- Serve immediately in the pan or on skewers. You can also eat these with a bowl of plain rice or noodles!
Nutrition Facts : Calories 284 kcal, Carbohydrate 26 g, Protein 18 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 77 mg, Sodium 530 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
INDIAN FISH CURRY
A very spicy dish. This recipe is inspired by my mother's Bengali fish recipe she used to make in India.
Provided by Mantu
Categories World Cuisine Recipes Asian Bangladeshi
Time 1h25m
Yield 4
Number Of Ingredients 19
Steps:
- Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
- Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
- Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 11.6 g, Cholesterol 56.1 mg, Fat 13.5 g, Fiber 2.3 g, Protein 41.6 g, SaturatedFat 1.4 g, Sodium 2714.6 mg, Sugar 4.5 g
CURRIED FISH BALLS
Make and share this Curried Fish Balls recipe from Food.com.
Provided by AbsurdBookNerd
Categories Asian
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Heat oven to 325 degrees. Arrange fish fillets in a baking dish and sprinkle with lemon juice. Cover with foil and set baking dish inside a bigger oven-proof pan filled halfway with water. Poach in the oven for 15 minutes. Remove, cool, and flake fish.
- Whisk the egg with the salt and pepper. Sift in the garbanzo flour, whisking until smooth.
- Add the flaked fish, chilies, onion, and bread crumbs to batter. Stir well until a stiff past forms. Break off pieces and form into about 20 small balls. Heat oil in skillet and fry in batches until evenly browned. Drain and keep warm.
- Sauce: Heat the ghee or oil and fry onion and garlic for 5 minutes, until soft. Add all spices and cook 2 minutes. Add the tomato paste and bring to boil. Add remaining ingredients and cook over medium heat for 10 minutes. Add the fish balls, simmer for 5 minutes, and serve with rice.
Nutrition Facts : Calories 625.9, Fat 34.8, SaturatedFat 20.1, Cholesterol 194.3, Sodium 1590.7, Carbohydrate 38.3, Fiber 6.6, Sugar 15.8, Protein 43
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