Curry Fish Balls

Ingredients

• 500g fried fish balls
• 1 tbsp neutral oil
• 3 garlic cloves
• 2cm piece ginger
• 1 banana shallot
• 2 tbsp mild curry powder
• 1/2 tsp ground turmeric
• 1 tbsp satay sauce or chilli bean sauce
• 200ml coconut milk
• 300ml chicken stock
• 1 tbsp oyster sauce
• 1 tsp caster sugar
• 1 tsp fish sauce
• Bamboo skewers, to serve

Before you cook

• Rinse the fish balls under cold water and drain them.
• Mince the garlic, ginger and shallot finely.
• Measure the coconut milk and stock into one jug.

Steps

1. Bring a pan of water to the boil and blanch the fish balls for 1 minute.
2. Drain the fish balls and set them aside.
3. Heat the oil in a saucepan over medium heat.
4. Fry the garlic, ginger and shallot for 2 minutes, until soft and fragrant.
5. Add the curry powder and turmeric and stir them in the hot oil for 1 minute, until the raw edge burns off.
6. Stir in the satay sauce and cook for 30 seconds.
7. Pour in the stock and coconut milk and bring the pan to a gentle simmer.
8. Season with the oyster sauce, sugar and fish sauce.
9. Tip in the fish balls and simmer for 15 minutes, turning them now and then, until they swell and take the colour of the sauce.
10. Taste the sauce and add more sugar or chilli to your liking.
11. Spear five or six fish balls onto each skewer.
12. Serve in paper cups with a generous spoonful of sauce over the top.