Hong Kong Style Fish Balls Curry | How To Make Hong Kong Style Curry Fish Balls | Hong Kong Fish Curry | How To Make Fish Balls | Hong Kong Street Food | Curry Fish Balls Recipe | Fish Balls in Chinese Sauce | Chinese Sauce Recipe | Curry Sauce | Chinese Curry Sauce | Chinese Food | Chinese Curry | Street Food In China | Non Veg Recipe | Dinner Recipes | Fish Curry Recipe | Fish Recipe | Curry Recipe | Get Curried | The Bombay Chef | Varun InamdarLearn how to make Sri Lankan Black Chicken Curry with our Chef Varun Inamdar.0:00 - Introduction Hong Kong Curry Fish Balls is a classic street food snack that boasts a delicious, spicy and fragrant curry sauce! It is easy to make, and can be enjoyed street-food style on wooden skewers, in a bowl drizzled with plenty of chili oil, or over steamed rice or noodles! In this recipe, the paste for fish balls is made by grinding boneless rohu fish & white prawns, along with sea salt, sugar & corn starch. These fish balls are further boiled in water before transferring them to the curry. The wonderfully soft and bouncy fish balls are simmered in a delicious curry sauce. The wonderful texture of the fish balls and the fragrant hot curry is truly a joyful experience. Do try making these yummy curry fish balls this weekend & let us know how you like it.00:36- Chef's Trivia01:07- For the Hong Kong Sauce4-5 Garlic Cloves5 Bird's Eye Chillies1 tbsp Oil2 Onions (finely chopped)15-20 Curry Leaves1 tbsp Soy Sauce1 cup Coconut Milk1 tbsp Coriander Seeds Powder1 tbsp Turmeric Powder1 tsp Red Chilli Powder1 tbsp Corn Starch2 tbsp Water1 cup Water1 tsp SugarSalt (as required)04:58- For The Fish Balls1 cup Rohu Fish (boneless & de-skinned)1 cup White Prawns (peeled & deveined)1 tbsp Corn Starch1 Egg White1/2 tsp Soy SauceSea Salt (as required)Water (as required)1 tsp Sugar1 tbsp OilWater06:32- Chef's Trivia#HongKongStyleFishBallsCurry #CurryRecipe #GetCurried #TheBombayChef #VarunInamdar Download the Get Curried App by clicking on this link:- http://bit.ly/GetCurriedVegNonVegRecipes_And Host: Varun Inamdar Copyrights: REPL Subscribe and Get regular Updates: http://bit.ly/SubscribeToGetCurried https://www.facebook.com/GetCurried https://twitter.com/Get_Curried https://instagram.com/getcurriedAbout Fish BallsFish balls are rounded meat balls made from the fish paste which are then boiled or deep fried. Similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary binder such as tapioca flour, corn, or potato starch. Fish balls are popular in East and Southeast Asia,[3] where it is eaten as a snack or added to soups or hotpot dishes. They are usually attributed to Chinese cuisine and the fish ball industry is largely operated by people of Chinese descent. European versions tend to be less processed, sometimes using milk or potatoes for binding. Nordic countries also have their own variation.Fish balls are one of Hong Kong's most popular and representative "street foods", eaten plain or cooked in a curry sauce. Readily available in traditional markets and supermarkets, fish balls are also a popular ingredient in hot pot. There are three kinds of fish balls, known as (literally "fish eggs"), sold in Hong Kong and Macau. They are yellow, white, and golden. Yellow fish balls are most commonly sold as street food. White fish balls are larger in size and made with white fish, such as Spanish mackerel, with an elastic (bouncy) and fluffy texture and a strong taste of fish. This kind is usually served to complement noodles at Chozhu-style noodle restaurants, and at some cha chaan tengs, which also sell beef balls () and cuttlefish balls (). White fish balls from traditional fish ball restaurants are made from fresh fish and are normally hand-made () by the owners using traditional techniques. Golden fish ball is a snack in Cheung Chau. Distinguishing features include size, sauce, and texture. They can be fist-sized and are served with a special curry sauce, and they are mainly made from fresh fish which makes the texture smoother.
