Fish Balls in Curry Sauce
Fish balls in curry sauce is an easy family supper: white fish is blended with egg and cornflour, shaped into soft little balls and simmered in a mild coconut curry sauce. The sauce is gentle enough for children, and you can turn up the heat with extra curry powder. Allow about 45 minutes and serve it over rice.
- Total
- 45 min
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 4
- Per serving
- 355kcal
Keeping fish balls in curry sauce juicy
Cod, haddock and pollock make soft, mild balls, and blending the fish only until smooth stops them turning rubbery. The cornflour and egg bind the paste, and frying the balls briefly first sets the outside so they hold together in the sauce.
The balls finish cooking in the sauce, which keeps them moist. A gentle simmer is better than a boil, because rolling bubbles can break them up.
How to prepare fish balls in curry sauce
Tap a time to start a timer.
- Make the mixture Check the fish for bones and cut it into chunks. Blitz in a food processor for 20–30 seconds, until it forms a smooth paste. Add the egg, cornflour and salt and pulse until just combined.
- Shape With wet hands, roll the mixture into about 24 balls the size of a walnut (about 28g each). The mixture is soft, so wetting your hands stops it sticking.
- Brown the balls Heat half the oil in the pan over a medium heat. Fry the balls in two batches for , turning, until lightly golden on all sides. They will not be cooked through yet. Lift onto a plate.
- Start the sauce Add the remaining oil to the pan with the onion and cook for , until soft. Stir in the garlic and curry powder and cook for . Pour in the coconut milk and the hot stock, stir well and bring to a gentle simmer.
- Simmer Return the fish balls and simmer gently for , turning once, until the sauce has thickened slightly and the fish balls are firm, opaque and hot all the way through. Meanwhile, cook the rice following the packet instructions.
- Serve Taste the sauce and add a pinch more salt if needed. Spoon the fish balls and sauce over the rice.
What to serve with it
Serve over basmati rice with some steamed greens or warm flatbread to mop up the sauce. If you would like a milder, creamier dish, try fish balls in white sauce. For a spicier fish curry, prawn curry comes together just as quickly.
For more heat, use medium or hot curry powder in place of mild.
Common problems and fixes for Fish Balls in Curry Sauce
- The fish mixture is too wet to shape.
- Wet fish varies. Stir in another 1 tsp of cornflour at a time until the mixture just holds together, and chill it for 15 minutes before shaping.
- The balls fall apart in the pan.
- Do not turn them until they have a golden underside, and keep the sauce at a gentle simmer. A hard boil breaks soft fish balls up.
- The sauce is thin.
- Simmer it uncovered for another 3–4 minutes with the balls in the pan. It will thicken as it reduces, and it thickens further as it cools slightly.
Frequently asked questions about Fish Balls in Curry Sauce
How long do you cook fish balls in curry sauce?
About 45 minutes in total: 20 minutes to prepare and shape them, then about 25 minutes to fry the balls and simmer them in the sauce.
Can you use frozen fish?
Yes, but thaw it fully in the fridge overnight first. Squeeze out any liquid and pat the fillets dry with kitchen paper before blending, otherwise the mixture will be too wet.
How do you store leftovers?
Cool quickly, then keep in a sealed container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water until steaming hot all the way through.
Can you make the balls with tinned fish?
Tinned tuna or salmon can be mashed with the egg and cornflour, but the texture is firmer and the balls will not be as light as ones made from fresh white fish.
How did you like the recipe?
4.7 / 5 · 21 ratings
