Hong Kong Curry Fish Balls

Step 1

Combine ingredients for curry paste and set aside

Step 2

Saute onion and garlic for about 3 minutes until the onion pieces are soft and aromatic. Add the chili and curry leaves and saute for another minute

Step 3

Add the curry paste and saute for another minute. Add half of the chicken stock and scrape the bottom of the pan to loosen bits and pieces that get stuck to the pan. Add the rest of the stock followed by the seasonings. Bring it to a simmer. Put the daikon pieces in and cook until they are soft, about 4 minutes

Step 4

Add the fish balls. I use store-bought, so they are pre-cooked. We are just heating them up to let them absorb the sauce. Cook for 1 minute over medium-low heat. Add the squid pieces and it should cook pretty quickly, 1-2 minutes.

Step 5

Combine the cornstarch with water to make a slurry to thicken the sauce. Pour the cornstarch slurry into the sauce and stir to thicken. You don't want it too thick. Have a taste and adjust to your preference. Off the heat and serve warm