Fish ball curry was first sold on the streets of Hong Kong in the 1950s by itinerant cooked food hawkers, commonly known as "Che Chai Stalls".
In the process of making fish paste, flour is usually added to save the amount of fish meat used to reduce costs. Since fish meat tends to have a fishy smell, fish eggs are deep-fried after they are formed, so they usually have a golden yellow appearance and a springy texture. Since curry contains spices, fish eggs become full of color and flavor after curry cooking.
A pot of curry fish eggs sold in the street
In this film, you can learn how to make authentic Hong Kong fish ball curry.
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