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Fish Ball Curry
Makan Tengah Hari • Malaysia
How to Make Fish Ball Curry (Traditional & Healthy Version)
Fish Ball Curry is a beloved comfort food in Malaysia, especially popular among the South Indian Malaysian community. This vegetarian adaptation features homemade ikan bola (vegetarian fish balls) simmered in a rich, aromatic curry sauce infused with local spices, daun kari (curry leaves), and fresh santan (coconut milk). The dish brings together the multicultural flavors of Malaysia, bridging Indian culinary traditions with Malay and Chinese influences for a truly unique taste experience. Fish Ball Curry is typically enjoyed during lunch, served with steaming hot nasi putih (white rice) or roti canai. Its vibrant orange hue, creamy texture from santan, and the gentle heat from fresh chilies make it a favorite in Malaysian households. The use of local ingredients like pandan, lemongrass, and fresh herbs not only enhances the flavor but also adds authentic Malaysian flair. This lighter, health-conscious version keeps calories in check by using less oil and more vegetables, making it a wholesome choice for modern lifestyles.
Bahan-bahan(untuk 1 hearty bowl with 5-6 fish balls and curry sauce)
- 10 pieces Vegetarian fish balls (store-bought or homemade)
- 1 tablespoon Cooking oil (canola or sunflower)
- 1/2 teaspoon Mustard seeds (biji sawi)
- 1 sprig Curry leaves (daun kari, fresh)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1/2 inch Ginger (minced)
- 1 Red chili (sliced, adjust for spice)
- 2 tablespoons Curry powder (Malaysian style)
- 1 medium Tomato (chopped)
- 1 stalk Lemongrass (serai, bruised)
- 1 Pandan leaf (tied into knot) - pilihan
- 1 cup Santan (light coconut milk) (preferably fresh)
- 1 cup Water (as needed for consistency)
- to taste Salt
- 1 small Carrot (sliced, for added veg) - pilihan
- 6 French beans (cut into 2-inch pieces) - pilihan
Arahan
- 1
Heat oil in a non-stick pot over medium flame. Add mustard seeds and let them splutter.
2 minutes
Use minimal oil for a lighter curry and to keep calories low.
- 2
Add curry leaves, chopped onions, garlic, and ginger. Sauté until onions are soft and golden.
3 minutes
Sautéing releases essential flavors from the aromatics.
- 3
Stir in the sliced chili, curry powder, and lemongrass. Cook until the spices are fragrant.
2 minutes
Avoid burning spices; add a splash of water if it sticks.
- 4
Add chopped tomato and cook until softened and pulpy.
3 minutes
Tomato adds a natural tang and thickens the gravy.
Kenapa hidangan ini sihat
Our healthier Fish Ball Curry recipe reduces saturated fat and calories without sacrificing authentic Malaysian flavor. By using vegetarian fish balls and plenty of fresh vegetables, this curry is rich in plant-based protein and dietary fiber. The use of light santan and less oil also supports heart health. It's an excellent option for those monitoring their calorie intake or seeking a wholesome, satisfying lunch.
This Fish Ball Curry is nutrient-dense, offering a balance of plant-based protein from vegetarian fish balls, healthy fats from light santan, and a variety of vitamins and minerals from aromatic spices and vegetables. The inclusion of lemongrass and pandan provides antioxidants, while carrots and French beans up the fiber and vitamin A content. Using minimal oil and light coconut milk keeps saturated fat low, making it suitable for calorie-conscious diets.
Petua
- 💡Tip 1: For extra aroma, bruise lemongrass and pandan before adding to curry.
- 💡Tip 2: Avoid boiling curry after adding santan to keep the sauce creamy.
- 💡Tip 3: Use fresh curry leaves for the most authentic flavor.
Penyimpanan & hidangan
Store Fish Ball Curry in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of water or santan if curry thickens.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
