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Fish balls from a local fish ball store at Cheung Chau, Hong Kong. Fish balls are one of Hong Kong's most popular and representative "street foods", [17] eaten plain or cooked in a curry sauce. [18] [19] Readily available in traditional markets and supermarkets, fish balls are also a popular ingredient in hot pot.
The Kam Wing Tai Fish Balls (sometimes Cheung Chau fishball; Chinese: 長州魚蛋) is a fishball street snack formerly sold at the Kam Wing Tai stall in Cheung Chau, Hong Kong. [ 1 ] [ 2 ] [ 3 ] Known for its large size and soft chewy texture, [ 4 ] the food is often presented on wooden skewers in pieces of two.
Fish curry may refer to: Kedgeree, Indian and later British breakfast dish; Malabar matthi curry, an Indian dish; Fish head curry, a Singaporean dish where the head of an ikan merah (red snapper, literally "red fish") is used; Machher jhol (also called machher ghonta), a traditional Bengali and Oriya fish curry; Mas riha, a Maldivian fish curry
Mee pok can be categorised into two variants, fish ball mee pok (yu wan mee pok), and mushroom minced meat mee pok (bak chor mee). Bak chor mee is usually prepared using thin noodles ("mee kia") (widely known as wanton style noodles or youmian) or mee pok, while yu wan mee can also be prepared in both styles or other noodle varieties.
Malabar matthi curry, also known as fish curry, is a traditional Kerala dish. It is usually prepared with fish semi-stewed in a Kerala -style sauce that typically includes a blend of spices and assorted vegetables, such as okra or onions .
Curry was popularized in Korean cuisine when Ottogi entered the Korean food industry with an imported curry powder in 1969. [61] [62] Korean curry powder contains spices including cardamom, chili, cinnamon, and turmeric. [63] Curry tteokbokki is made of tteok (rice cakes), eomuk (fish cakes), eggs, vegetables, and gochujang, fermented red chili ...
Apart from the main protein, traditionally fish, fish balls, or meat, the other ingredients for the dish consist of coconut milk, green curry paste, palm sugar, and fish sauce. Thai eggplant (aubergine), pea aubergine, basil leaves or other green or whitish vegetables [4] and even fruit are often included. [3] [5] [6]
Satti sorru also known as Indian claypot rice, is a dish common in the Indian communities of India, Malaysia, Indonesia and Singapore. [1] [2] Satti soru, which means 'clay pot rice' in Tamil, is a fairly common dish in South Indian households.