Simple, Delicious, and Flavorful Fish Ball Curry Recipe

How to Make Fish Ball Curry

• 1

  Prepare Ingredients

  Peel the taro, wash it clean, and then cut the taro into bite-sized pieces.

  Ways to Peel Taro Without Itching:

  • Wear gloves: This is the simplest and easiest way to peel taro. You just need to wear a pair of nylon gloves or rubber gloves while peeling.
  • Boil the taro with diluted salt: Mix about 2 teaspoons of salt into 1 liter of water and then put the taro into the pot. Put it on high heat until the water starts to boil, then pour the taro into a colander, rinse with cold water to cool it down, and peel. This will help you avoid itching while peeling the taro.
  • Keep the taro dry while peeling: Leave the dirt on the taro. Keep your hands dry and then peel the taro. After peeling, soak the taro in diluted salt water for 10 minutes, then drain it to prepare for cooking. Note that during the soaking process, do not put your hands directly into the taro.

  Wash the onion and cut it into wedges.

  Wash the lemongrass, smash it, and then cut it into 3 pieces.

  Take 2 cloves of garlic and 2 shallots, chop them finely and mince.

  Use 1 chili pepper, chop it finely; if you like it spicy, you can add more chili.

  

  
• 2

  Boil the Fish Balls

  Put about half a pot of water on the stove, wait for the water to boil, then add the fish balls and boil for about 2 minutes, then remove and rinse them with cold water.

  
• 3

  Cooking Fish Ball Curry

  Place a pot on the stove, heat oil, then add chopped shallots, minced garlic, and smashed lemongrass to sauté until fragrant. After sautéing, remove everything.

  Next, fry the taro until golden, then add the sautéed shallots, lemongrass, garlic, and fish balls, stir-frying evenly.

  Add 1/2 tablespoon of turmeric powder and continue to stir-fry evenly.

  Then add 150ml of water to the pot, mix well, and when the water boils, add 400ml of coconut milk. Season with 1 tablespoon of seasoning powder, 1/2 tablespoon of sugar, and 1/2 tablespoon of chili powder, mix well, and cook until the taro is cooked through.

  Finally, turn off the heat, add sliced onions and a few slices of chili, and your fish ball curry is ready.

  

  

  
• 4

  Final Product

  Scoop the curry into a bowl, garnish with a few chilies and cilantro for a beautiful presentation. When you eat, you will feel the fish balls soft and chewy, the rich taste of coconut milk, the creamy taro, and the flavorful curry sauce. This dish goes well with bread or rice!