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Ingredients
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Vegetable Balls
Battered Shrimp
Curry Sauce
Garnish & Serving
Method
Vegetable Balls
- 1
Prepare vegetables and binders
Grate the carrot and zucchini and place them in a clean kitchen towel or fine sieve. Squeeze firmly to remove excess moisture. In a bowl, combine the grated vegetables with the cooled mashed potato, mashed chickpeas, finely chopped onion, minced garlic, grated ginger, curry powder, ground cumin, chopped cilantro, breadcrumbs, and 1 egg. Season with salt (to taste).
- 2
Form the balls
Mix everything thoroughly until it holds together. If mixture is too wet, add up to 2 tbs more breadcrumbs. Using damp hands, shape the mixture into 12 uniform balls (about 1.75–2 inches / golf-ball size). Place on a tray and chill in the fridge for 10 minutes to firm up.
- 3
Cook the balls
Heat 2 tbs vegetable oil in a nonstick skillet over medium heat. Add the vegetable balls in a single layer (work in batches if needed). Shallow fry, turning occasionally, until golden brown and heated through, about 3–4 minutes per side. Transfer to a paper towel-lined plate and keep warm while you prepare the rest of the dish.
Battered Shrimp
- 4
Prep shrimp
Pat the peeled and deveined shrimp dry with paper towels and season lightly with 0.25 tsp salt.
- 5
Make batter
In a bowl, whisk together the all-purpose flour, cornstarch, baking powder and 0.5 tsp salt. Gradually add the cold sparkling water while whisking until you have a slightly thick but fluid batter (it should coat the back of a spoon). Keep the batter cold — place bowl over an ice bath if your kitchen is warm.
- 6
Fry shrimp
Heat 500 ml vegetable oil in a deep pot or fryer to 180°C (350°F). Working in small batches, dip each shrimp into the batter to coat, letting excess drip off, then carefully lower into the hot oil. Fry until crisp and pale golden, about 1.5–2 minutes depending on shrimp size (do not overcook). Remove with a slotted spoon to a rack or paper towel-lined plate. Keep warm.
Curry Sauce
- 7
- 8
Build the curry
Stir in the curry powder (or paste), turmeric and tomato paste and cook 1 minute to bloom the spices. Pour in the coconut milk and vegetable stock, stirring to combine. Add soy sauce and brown sugar. Bring to a gentle simmer, then reduce the heat and simmer 6–8 minutes to thicken slightly and meld flavors. Taste and adjust salt as needed.
- 9
Finish the sauce
Stir in 1 tbs lime juice. If the sauce is too thin, simmer another 2–3 minutes; if too thick, add up to 2 tbs water or stock. Keep warm over low heat.
Garnish & Assembly
- 10
Combine vegetable balls with curry
Gently place the cooked vegetable balls into the simmering curry sauce. Spoon sauce over the balls to coat and simmer together 3–4 minutes so the balls absorb some sauce and reheat fully.
- 11
Plate and finish
Divide cooked rice or naan among four plates. Place 3 vegetable balls on each serving and spoon curry around and over them. Top each portion with 3 battered shrimp (arrange on top so they stay crisp). Sprinkle chopped cilantro and serve with lime wedges on the side for squeezing over just before eating.
- 12
Serving note
Serve immediately so the battered shrimp remain crisp. Leftover curry (without shrimp) will keep refrigerated for 2 days; reheat gently and add freshly fried shrimp if possible.