HK curry fishballs
This is one of those FAMOUS STREET FOOD DISHES that Hong Kong is known for. Though it may seem like an odd combination for a street food dish to those who have not spend much time in Asia before, they are a staple and can be found ABSOLUTELY EVERYWHERE across the city. You can't visit a market or busy shopping centre without seeing a stand selling these, normally with a crowd around the stall of both local and tourists alike, tucking into skewers of FRESHLY MADE FISH BALLS. Whether cooked in the curry sauce or with a sauce kept on the side for dipping, this slightly 'upscale' version is a MUCH-LOVED HONG KONG CLASSIC.
ingredients
for the curry sauce
2 cloves of garlic
2 large fresh red chillies
10 fresh curry leaves
3 tablespoons vegetable oil
100g (3½ oz / 1 cup) finely diced onion
500ml (18fl oz / 2 cups) chicken stock
1 tablespoon fish sauce
1 tablespoon cornflour (cornstarch), mixed with 3 tablespoons water
for the curry paste
1 tablespoon Madras curry powder
¼ teaspoon chilli powder
1 tablespoon light soy cauce
¼ teaspoon salt
1 teaspoon sugar
3 tablespoons coconut milk
steps
Finely chop the garlic, red chillies and onions and pick the fresh curry leaves.
Mix together all of the curry paste ingredients until they form a smooth paste.
Now build your wok clock: place the garlic at 12 o 'clock, followed by the red chilli, curry leaves, curry paste and lastly the chicken stock. Pour the vegetable oil into a medium saucepan and bring to a medium heat.
Fry the onions for roughly 5-6 minutes, stirring occasionally, until well softened and starting to brown.
Add the garlic, red chilli and curry leaves and continue to fry for another 2-3 minutes.
After about 30 seconds, you should start to smell the distinct aroma of the curry leaves. Do not allow the leaves to burn, but once they are starting to brown a little, add the curry paste and stir well.
It should start to boil within about 30 seconds or so. Continue to stir the paste for 2-3 mins, until it is just about sticking to the base of the pan.
At this point, pour in a quarter of the chicken stock and bring to the boil once more.
Once the sauce has reduced by half, pour the rest of the stock into the pan and bring to a boil.
Then bring the heat down to a simmer and continue to cook for 30 mins, or until reduced by half again, keeping the saucepan uncovered.
Season the sauce to taste with fish sauce (this is used for saltiness and will complement the fish balls).
Once the sauce has been reduced, add 1 tablespoon of the cornflour paste and stir, while boiling, to thicken it slightly.
Finally, either reheat the fish balls in boiling water for 3-4 mins, or add them to the curry sauce for 5-10 minutes to reheat and soak up the sauce.
Serve with bamboo skewers on the side for a great treat or snack.
