Low Sodium Curry Fish Balls
Elevate your weeknight dinners with these flavorful Low Sodium Curry Fish Balls, a wholesome twist on a beloved classic! Made from tender white fish fillets blended with panko breadcrumbs, aromatic spices, and a splash of lime juice, these fish balls are simmered to perfection in a creamy coconut curry sauce. Infused with garlic, ginger, and a touch of curry powder, this dish delivers bold flavor without the need for excess salt, making it ideal for low-sodium diets. Ready in under an hour, it’s both quick and satisfying, perfect as a protein-packed appetizer or served with steamed rice for a complete meal. Garnished with fresh coriander and optionally enhanced with fragrant curry leaves, this recipe shines as a comforting, healthy way to enjoy the richness of homemade curry.
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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)
Directions
Step 1
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.
Step 2
In a food processor, add the fish chunks and pulse until they form a coarse paste.
Step 3
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.
Step 4
With clean hands, form the mixture into small balls about 1 inch in diameter. You should have approximately 20-24 fish balls.
Step 5
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.
Step 6
Pour in the coconut milk and stir in the curry powder. Let it simmer gently, stirring occasionally, for about 2-3 minutes.
Step 7
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.
Step 8
Once cooked, remove from heat and garnish with chopped fresh coriander before serving.
Step 9
Serve hot as an appetizer or along with steamed rice for a wholesome meal.
Nutrition Facts
| Serving size | (905.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1103.9 |
| Total Fat 42.1g | 0% |
| Saturated Fat 7.1g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 469.5mg | 0% |
| Sodium 4934.5mg | 0% |
| Total Carbohydrate 74.1g | 0% |
| Dietary Fiber 3.7g | 0% |
| Total Sugars 19.0g | |
| Protein 106.5g | 0% |
| Vitamin D 1053.8IU | 0% |
| Calcium 168.2mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 1872.6mg | 0% |
Source of Calories