Skewer · Deep-fried

Curry Fish Balls

📷 Closely related photo — Photo via Pexels/Unsplash — free for commercial use

Fish balls were originally invented as a way to disguise and use up lower-quality fish meat.

Small balls of processed fish paste are deep-fried until golden, then simmered in a bright yellow curry sauce and served on skewers straight from a bubbling pot.

Why it's made this way: The curry sauce reflects colonial-era Indian influence layered onto a Chiu Chow fish ball tradition built to use inexpensive fish.