Burmese Fish Ball Curry

 

Burmese Fish Ball Curry

I bought the pre-formed frozen fish balls made from cuttlefish at a Vietnamese market. The package was left in the fridge overnight to thaw and the next day the fish balls were simmered in chicken broth for 20 minutes to soften before adding to the gravy. If the fish balls are added directly after thawing, they turn out to be rubbery and chewy. After simmering, they turn soft and seem to absorb the spices in the gravy much better.

Ingredients

15 or more fish balls

1/2 tsp. turmeric powder

1 Tbsp. fish sauce

1 cup chicken broth

1/4 cup vegetable oil

1 large onion

6 cloves garlic

1 knob ginger

1 large tomato

1 tsp. Kashmiri mirch/paprika

1 green or red chili

1/2 tsp. salt

1/2 tsp. roasted cumin powder

3 green or red chilies, sliced in half

1/2 cup cilantro, minced

Directions

1. Marinate fish balls for 20 minutes with turmeric powder and fish sauce.
2. Blanch fish balls along with marinade in boiling chicken broth for 20 minutes, remove fish balls and set aside, reserving the remaining chicken broth.
3. Mince onion, garlic, ginger, tomato and chili.
4. Heat vegetable oil and stir-fry minced aromatics along with paprika, salt and roasted cumin powder until oil resurfaces.
5. Add blanched fish balls and reserved broth, stir, cover and simmer for 5 minutes or until gravy is thick and clings to the fish balls.
6. Garnish with cilantro and sliced chilies.

Serve with hot, steamed rice.