Fishball,cuttlefish and pork skin Curry

Curry fishball is a very popular Hongkong Street food and household. Think bouncy fishballs, chewy pork skin, tender cuttlefish (and sometimes daikon)—all swimming in a rich, slightly sweet and spicy curry sauce. Every spoonful offers a mix of textures: the soft fishballs, the springy seafood, and that satisfying bite from pork skin. The curry is aromatic—packed with garlic, onions (or shallots), and classic Cantonese‑style curry spices—bringing warmth and depth without being overly heavy.

Ingredients

• sliced ginger cut into strips
  
• 2 cloves garlic (chopped)
  
• 3 shallots (chopped)
  
• 1 tbsp curry powder
  
• 1 tsp turmeric powder
  
• 1 tsp oyster sauce
  
• a bit of sugar
  
• slurry (1 tsp cornstarch and 1 tbsp water)
  
• (10 to 15 pcs fishball pre _boiled and fried)
  
• 1/2 size cuttlefish (boiled and remove the outer skin and cut into pieces and grate a pattern to look better and more tender)
  
• square size pig skin (pre boiled with ginger slices.(if you use dried pig skin, soaked in water overnight and boil with ginger slices till it becomes soft))
  
• a bowl of water
  

Steps

1. Heat a pan. add a tbsp of oil to saute ginger strips,chopped garlic and chopped shallots.Add 1 tbsp curry powder and 1 tsp turmeric powder.
   
2. Add first the pre boiled pig skin. Saute till it absorb the aroma of the curry powder and turmeric.Add a bowl of water and cook the pig skin for about 5 minutes to release the flavor.
   
3. Add the pre boiled cuttlefish and the fried fishballs.and continue to cook for about 5 minutes to release the flavor
   
4. Taste it.Seasoned with oyster sauce, a bit of sugar, a pinch of salt. Pour a slurry mixture for a glossy texture
   
5. Serve
   
6. Enjoy

Languages

Fischbällchen-, Tintenfisch- und Schweinehaut-Curry - Deutsch (German) version
Curry de albóndigas de pescado, sepia y piel de cerdo - Española (Spanish) version
Curry de boulettes de poisson, seiche et peau de porc - Français (French) version
Kari Bakso, Cumi dan Kulit Babi - Bahasa Indonesia (Indonesian) version
Curry di polpette di pesce, seppie e pelle di maiale - Italiana (Italian) version
フィッシュボール、イカ、豚皮のカレー - 日本語 (Japanese) version
피시볼, 오징어, 돼지껍질 카레 - 한국인 (Korean) version
แกงลูกชิ้นปลา ปลาหมึก หนังหมู - แบบไทย (Thai) version
鱼丸、墨鱼和猪皮咖喱 - 简体中文 (Simplified Chinese) version
魚蛋、墨魚和豬皮咖哩 - 香港繁體中文 (Traditional Chinese - Hong Kong) version