Low Sodium Curry Fish Balls
Discover a flavorful twist on a classic favorite with this Low Sodium Curry Fish Balls recipe—perfect for health-conscious food lovers! Featuring tender white fish fillets blended with egg and panko breadcrumbs, these protein-packed balls are simmered to perfection in a rich, aromatic curry sauce made with creamy coconut milk, bold curry powder, and vibrant ginger. Low in sodium yet brimming with flavor, this dish is ideal as a hearty appetizer or paired with steamed rice for a satisfying meal. Quick to prepare and irresistibly fragrant, these curry fish balls are garnished with fresh coriander and a hint of lime for a zesty finish. Bursting with wholesome ingredients, they’re a guilt-free way to indulge in the bold tastes of a traditional curry dish.
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Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., cod or haddock)
- 1 large egg
- 60 grams panko breadcrumbs
- 200 milliliters coconut milk
- 2 tablespoons curry powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon ginger powder
- 2 tablespoons fresh coriander, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 0.5 teaspoon black pepper
- 6 leaves curry leaves (optional)
Instructions
Begin by rinsing the fish fillets under cold water and patting them dry with a clean paper towel. Cut them into smaller chunks to make processing easier.
In a food processor, add the fish chunks and pulse until they form a coarse paste.
Transfer the fish paste to a large mixing bowl. Add the egg, panko breadcrumbs, garlic powder, onion powder, ginger powder, black pepper, and lime juice. Mix thoroughly until all ingredients are well combined.
With clean hands, form the mixture into small balls about 1 inch in diameter. You should have approximately 20-24 fish balls.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the curry leaves, if using, and let them sizzle for about 30 seconds to release their aroma.
Pour in the coconut milk and stir in the curry powder. Let it simmer gently, stirring occasionally, for about 2-3 minutes.
Gently add the fish balls to the curry sauce, ensuring they are well coated. Cover the pan with a lid and allow them to cook for about 15 minutes on low heat, turning occasionally for even cooking.
Once cooked, remove from heat and garnish with chopped fresh coriander before serving.
Serve hot as an appetizer or along with steamed rice for a wholesome meal.
Nutrition Facts
Calories |
1104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 470 mg | 156% | |
| Sodium | 4934 mg | 215% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 19.0 g | ||
| Protein | 106.5 g | 213% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 168 mg | 13% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1873 mg | 40% | |
*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.
