Dairy-Free Curry Fish Balls
Savor the bold, aromatic flavors of Dairy-Free Curry Fish Balls, a delightful gluten-free dish that transforms tender white fish fillets into golden, bite-sized treasures simmered in a creamy, coconut-based curry sauce. This recipe combines minced garlic, grated ginger, and fresh coriander to infuse the fish balls with layers of fragrant depth, while a hint of curry powder and lime juice adds a vibrant and warming tang. With the use of gluten-free breadcrumbs and the luscious richness of coconut milk, this dish is perfect for those seeking a dairy-free and gluten-free dinner option without compromising on flavor. Ready in under an hour, these curry fish balls are an effortless way to bring comfort food to your table, served over rice or noodles for a satisfying meal that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., cod or haddock)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 egg, lightly beaten
- 50 grams gluten-free breadcrumbs
- 2 tablespoons fresh coriander, chopped
- 1 tablespoon curry powder
- 400 milliliters coconut milk
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the white fish fillets into small pieces and place them in a food processor. Blend until a smooth paste forms.
Transfer the fish paste to a bowl and mix in the chopped onion, minced garlic, grated ginger, egg, gluten-free breadcrumbs, fresh coriander, salt, and black pepper. Mix thoroughly.
Shape the mixture into small balls, about the size of a golf ball. You should get approximately 16-20 fish balls.
In a large frying pan, heat the vegetable oil over medium heat. Add the fish balls in batches, frying until golden brown on all sides, about 5-7 minutes per batch. Remove and set aside.
In the same pan, add curry powder and cook for 1 minute until fragrant.
Pour in the coconut milk and bring it to a gentle simmer, stirring occasionally.
Add the fish sauce and lime juice, mixing well to combine.
Return the fish balls to the pan, ensuring they are well-coated with the sauce.
Cover and let simmer for 15 minutes, or until the fish balls are cooked through.
Taste and adjust seasoning if necessary, then serve the fish balls hot with the curry sauce over cooked rice or noodles.
Nutrition Facts
Calories |
1122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 7714 mg | 335% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 37.3 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 26.0 mcg | 130% | |
| Calcium | 213 mg | 16% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2363 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
