Curry With Fried Fish Ball & Cuttlefish Ball Recipe

Thaw and dry

If fish balls and cuttlefish balls are frozen, thaw in the refrigerator or under cold running water until pliable. Pat dry thoroughly with paper towels to remove surface moisture—this ensures proper frying and prevents oil splatter.

Heat oil

Pour 200–250 ml vegetable oil into a wide frying pan or skillet to reach about 0.5–1 cm depth. Heat over medium-high until oil reaches 170–180°C (test by dropping a small piece of bread or a breadcrumb: it should sizzle and brown slowly).

Fry balls

Working in batches to avoid overcrowding, add fish balls and cuttlefish balls to the hot oil. Fry, turning occasionally, until golden brown and heated through, about 3–5 minutes per batch depending on size. Use a slotted spoon to transfer fried balls to a paper towel–lined tray to drain. Keep warm in a low oven (90°C) if needed.

Sauté aromatics

In a large, heavy-bottomed saucepan or deep skillet, heat 3 tbs vegetable oil over medium heat. Add the finely chopped onion and sauté until translucent and beginning to brown at the edges, about 6–8 minutes. Add the minced garlic and ginger and cook until fragrant, about 30–45 seconds.

Bloom spices

Add the curry powder, turmeric, and ground coriander to the onion mixture. Stir constantly for 1–2 minutes to toast and bloom the spices without burning them; this deepens the flavor.

Build sauce

Stir in the tomato paste and cook for 1 minute. Pour in the coconut milk and stock while stirring to combine; scrape any browned bits from the pan. Bring the mixture to a gentle simmer.

Add vegetables

Add the cubed potatoes and carrot to the simmering sauce first (they take longer to cook). Partially cover and simmer over medium-low heat until the potatoes are nearly tender, about 12–15 minutes. Add the green beans and red bell pepper and continue simmering another 5–7 minutes until all vegetables are tender but still hold shape.

Season and finish

Stir in the fish sauce, light soy sauce, brown sugar, lime juice, salt, and black pepper. Taste and adjust: add more fish sauce for saltiness, sugar for sweetness, or lime juice for brightness. Simmer 2–3 more minutes to meld flavors and slightly thicken the sauce.

Add fried balls to curry

Gently add the fried fish balls and cuttlefish balls to the simmering curry sauce. Spoon sauce over them, simmer for 2–3 minutes to warm the balls through and allow them to absorb some curry flavor. Do not simmer too long to avoid making the fried exterior soggy—just enough to integrate flavors.

Plate

Scoop steamed jasmine rice into bowls or plates. Ladle curry with vegetables, fish balls, and cuttlefish balls over the rice. Garnish with chopped cilantro, crispy fried shallots if using, and serve with lime wedges on the side.

Storage

Leftover curry (without fried balls) keeps in an airtight container in the refrigerator for up to 3 days. Fried balls are best stored separately and re-crisped in a 200°C oven for 6–8 minutes before adding to reheated curry.