Curry fish skewers

    25 min

    Flavourful fish balls served on skewers with peppers and onions are cooked in a deliciously rich and spicy yellow curry coconut sauce. Just like you get on the street in Hong kong! You can find the ingredients at Asian supermarkets.

    1 person made this

    Serves: 4 

    • 1 tablespoon oil
    • 1/2 onion, diced
    • 4 blocks yellow curry
    • 400ml water
    • 120g fish balls
    • 120g fried fish eggs
    • 1 (400g) tin coconut milk
    • 1/2 onion, thickly sliced for skewers
    • 2 green peppers, thickly sliced for skewers
    • 1 red pepper, thickly sliced for skewers

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat oil in a hot wok, add diced onions and cook for a few minutes until softened. Add water and curry blocks. Cook until the blocks have melted. Add the fish balls, fried fish balls and coconut milk. Boil until the fish balls are cooked.
    2. Add the peppers and stir well. Add the remaining onion; stir well and cook for a few minutes to soften. Arrange the fish balls, peppers and onion together on skewers. Serve with hot chilli sauce or hoisin sauce for extra flavour.


    No salt is needed as the fish balls and curry blocks are already seasoned and very flavourful.

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