Depends whether you are making the fish balls from fresh or not... If not jsut use white fishballs or the chilli/.curry fishballs that you can buy from the chinese supermarket Personally if I want to make this recipe I'd make if from scratch... I'd use cuttlefish and literally mince it up until the texture of it is very elasticy and sticky. Whilst I mince it up I'd a bit of chilli powder and a bit of curry powder and some seasoning so the fishballs itself and continue the mincing till it's the right consistency. Then just roll them up in a ball and chill it so it sets into shape With the curry sauce itself... I think it will consist of curry power, chillis, sa cha sauce(sounds like satay but it aint), garlic, ginger err cant think of anything else that is suppose to be relevant but i suppose u need a large amount of curry powder to be put into the water and a large amount of sa cha in there... coz the sa cha creates a bit of oil... once boiled and flavours are there jsut put hte fishballs in there to cook if you want more flavours in the fishballs.. i suggest you cook it in there for longer
We usually buy our fish balls. Well, we could make it, but I'm more concerened w/ the sauce. Do you soak the sauce overnight? Please be specific as in proportions and etc. So what's the secret, the sa cha sauce? LOL.. I know the curry is more watery, compared to japanese curry.
Being perfectly honest I wouldn't know the proportions of each ingredient for the curry... It's down to your personal preference to how spicy and how much of a curry flavour you want it to have. Err Sa Cha is basically a Chinese BBQ sauce i believe but you can buy it in the chinese super market... if you can read chinese ask kay to spell sa cha in chinese for ya coz shes the chinese typer and i cant type chinese lol the sa cha gives it a bit of spice and the oils that is needed for the curry The recipe i jsut thought on top of my head through imagination... and through what i have tried before
