You’ll Need
400g fish balls, 1 small onion, sliced, 1 clove garlic, crushed
1 tsp grated ginger, 1 tbsp vegetable oil
For The Curry Sauce
2 tbsp curry powder, 1 tbsp tomato purée, 200ml chicken stock
1 tsp soy sauce, 1 tsp brown sugar, ½ tsp smoked paprika, Salt, Black pepper
Optional but Dangerous
Spring onions, Fresh chillies, Steamed rice, Chilli oil, Fresh coriander
Method
Preheat your air fryer to 190°C.
Add the onion, garlic, ginger, and oil into a foil tray or heatproof dish.
Air fry for 4–5 minutes until softened.
Stir in the curry powder, tomato purée, soy sauce, brown sugar, smoked paprika, salt, and black pepper.
Pour in the chicken stock and mix thoroughly.
Add the fish balls and coat evenly in the sauce.
Air fry at 190°C for 12–15 minutes, stirring halfway through, until the sauce thickens slightly and the fish balls are heated through.
If you want a thicker street-stall style sauce, cook for another 2–3 minutes uncovered.
Finish with spring onions, chillies, coriander, or chilli oil if using. Serve immediately while hot and steaming.