Name: Fish Balls in Curry Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp margarine; 2 tsp curry powder; 3 tbsp all-purpose flour; 4 dl milk; 2 dl stock from fish ball; 1 can canned fish ball; 3 pcs carrot; 1 pcs apple; 0.5 pcs lemon juice; 1 tsp sugar

UntrainedChef

Tips from the kitchen

Toast the curry in the margarine for a full 30 seconds before adding the flour. It smells a bit sharp at first, then settles into something warmer. That's when you add the flour.
Whisk the stock and milk in gradually, not all at once. Add a splash, whisk it smooth, then add more. This is what keeps the sauce lump-free without any drama.
The fish balls are already cooked, so step 3 is just about warming them through. Give them 4-5 minutes on low heat. Boiling them will make them rubbery.
Grate the carrot and apple right before serving. They release liquid quickly and will go soggy if you prep them too far ahead. A coarse grater gives the best texture here.
Taste the sauce before adding the fish balls. The stock from the can is already salty, so you may need less salt than you think.

Ways to vary it

You can swap the apple in the salad for a small handful of raisins if that's what you have. It gives a similar sweet note without the crunch.
A pinch of turmeric stirred in with the curry powder gives the sauce a deeper yellow color, which kids tend to love. Doesn't change the flavor much.
If you want to stretch this to feed more people, stir in some frozen peas at the end of step 3. They heat through in about two minutes and bulk it out nicely.

Storage & leftovers

Leftovers keep in the fridge for up to two days. The sauce thickens a lot as it cools, so add a splash of milk when reheating and stir over low heat. Freezing is not great here since the sauce can split and the fish balls go a bit soft.

What to serve with it

Serve over white rice or with boiled potatoes on the side. Both work, and either one soaks up the sauce well.

By Untrained ChefPublished 21 June 2026

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