Fish balls in coconut curry sauce

Soft fish balls simmered in a curry sauce made with coconut milk. Fragrant and tender, and rich in lean protein, they make an exotic and comforting dinner.

Preparation: 20 min  |  Cooking: 20 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, items) use average weights. 382 kcal · 39 g protein · 6 g carbohydrate · 22 g fat

Ingredients

• 600 g white fish
• 1 egg
• 400 ml coconut milk
• 1 tbsp curry powder
• 1 tsp ginger
• 1 onion
• 1 bunch of coriander

Method

1. Blend the fish with the egg and a little coriander, then shape into balls.
2. Brown them gently and set aside.
3. Make the sauce: onion, curry powder, ginger and coconut milk.
4. Poach the fish balls in the sauce for 10 minutes.

Nutritional benefits

White fish provides lean protein that is good for cholesterol, in a soft and fun form. Coconut milk adds creaminess, while curry and ginger have anti-inflammatory properties. A complete, tender exotic dinner, naturally gluten-free and lactose-free, to serve with rice.

Variations and substitutions

• With salmon or a mix of fish.
• With spinach added to the sauce.
• Hotter: add chilli or curry paste.
• Finished with lime juice.

Storage and making ahead

Keep for 2 days; reheat gently in the sauce.

💡 Good to know

Chill the fish balls for 15 minutes before cooking: they hold together better and do not fall apart in the sauce.

See also

Discover more high-protein recipes · cholesterol-friendly recipes · gluten-free recipes · dairy-free recipes · anti-inflammatory recipes.

Ingredients in this recipe: white fish · egg · coconut milk · curry · ginger.

You might also like these recipes: Fish curry with coconut milk · Fish moqueca (Brazil) · Baked salmon fillet with steamed broccoli.