My weird-but-awesome fish ball curry recipe

Curry fish balls are known to be a popular Hong Kong street snack and the dish has spread to other regions in Asia. In Malaysia where I am, curry fish balls can be found at night markets (pasar malam), certain food court stalls and some Hong Kong cha chaan teng outlets that have opened locally. 

                

Most HK-style curry fish ball recipes call for minimal ingredients and can be prepared so the fish balls are left loose to cook in the curry, or skewered with a curry sauce poured over. I prepared mine leaving the fish balls in a pot of curry and my recipe calls for a little more effort than most other recipes I've come across, but the result is pretty darn amazing. Not to brag but this was also my first time making this dish and it was mostly improvised with whatever I can find in my kitchen. I'm not always this lucky in the kitchen, aha; but I love cooking like a mad woman this way (crucial: taste as you cook). 

Warning: may be spicy depending on your curry powder mix

Ingredients

2 shallots (small red onions); diced

2 garlic cloves; crushed and chopped

2-3 stalks coriander; chopped finely, leaves and stems (used as garnish before serving -or- added to curry while cooking)

20 fish balls* (here I used small, white ones; you can use any kind you prefer)
1 cup sliced cabbage 

*Feel free to add other ingredients like fried bean curd skins (foo chuk), fish cakes, simulated crab sticks and other little morsels Asians snack on. 

1-2 tablespoons olive oil

4 teaspoons curry powder (I used a commercial blend for fish curry)

1/2 teaspoon turmeric powder (optional)

1 teaspoon garam masala powder (optional)

1 teaspoon paprika 

2 teaspoons sesame oil

1 teaspoon chinese sweet soy (I used Lee Kum Kee's)

1 teaspoon fish sauce 

1 chicken/ fish stock (bouillon) cube; dissolved in 2 cups of water

2-3 teaspoons soy sauce

2-3 teaspoons brown sugar (white sugar is fine)

2-3 teaspoons apple cider vinegar (white vinegar is fine; alternatively, lime juice. Yeah lime juice would be great)

1 cup milk (I used low-fat but you may use any other)

Method

1. In a bowl, add curry powder, turmeric powder, garam masala, paprika, sesame oil, sweet soy and fish sauce. Mix well until a dry paste forms. Add teaspoon of water if necessary. Paste should be moist but still crumbly. Set aside.

2. In another bowl, add stock cube and dissolve in 2 cups of water. Set aside. 

3. Heat olive oil in medium to large sauce pan (pot). Add chopped garlic and red onion and stir until fragrant. Without browning them, add the curry paste and stir well. Fry until fragrant.

4. Add sliced cabbage and fish balls and fry with curry paste until well coated. Keep frying until ingredients are cooked. 

5. If paste starts to dry, add milk in small increments, as necessary. 

6. Once all milk is used, add the prepared chicken/fish stock. Stir well and bring to boil. Once boiling add soy sauce, sugar (a teaspoon at a time to adjust for sweetness), and apple cider vinegar (also a teaspoon at a time, to taste).

7. At this stage the curry should not be too thin nor thick. If more liquid is needed, mix 2 teaspoons of the curry powder in hot water (2-3 teaspoons to a cup of water) and add to the pot.
8. If you like the curry creamier, add some coconut milk or cooking cream. Use the sugar and vinegar and additional curry powder to adjust to taste.
9. Once fish balls look plump, add chopped coriander and stir well.
10. Ready to serve as is, or with rice or rice vermicelli (or any other noodle of your choice)

Yeah it's a pretty ballsy curry fish ball recipe when most other recipes call for just soy sauce + curry paste + corn starch but if you're up for it, this makes a good alternative (I'd like to believe so at least, aha).