Recipe – Shrimp and Fish Balls in Coconut Curry

I’ve been experimenting with coconuts a lot recently. From coconut yogurts to coconut sticky rice, it’s all been so yummy! But it also made me miss my mom’s shrimp curry in coconut milk. So I wanted to try making it myself. What I made was NOTHING like hers (how do moms do it?!?) but it did turn out really good too. 🙂 I decided to make it again 3 days later, and this time I wanted to share the recipe with you all.


Things You’ll Need:

5 Baby Eggplants

5-7 Okra

1-2 Medium-Sized Potatoes

1-2 Medium-Sized Tomatoes

2 Onions

1 Teaspoon Garlic Paste

1 Teaspoon Ginger Paste

6-7 Medium Shrimps

8-10 Fish Balls

1 Can Coconut milk

Salt (to taste)

3 Teaspoon Turmeric Powder

1 Teaspoon Cumin Powder

1 Teaspoon Coriander Powder

1 Teaspoon Red Chili powder


  1. Cut the vegetables first: chop up the onions and tomatoes (they don’t need to be pretty as you’ll blend it all together), cut the bottoms of the eggplants into quarters, cut the okra in 3 pieces, peel and cut the potato in cubes.
  2. Wash and drain the fish balls and shrimp.
  3. Marinate the vegetables and the fish separately (as shown below) using salt and turmeric powder (about 1/2 teaspoon of each). Let it sit for a few minutes.

4. In a deep frying pan, fry the vegetables and the fish. I fried the eggplants first, until slightly brown. Then I fried the okra and potatoes together. In the same pan, I fry the shrimp and fish balls next. You don’t want to cook them completely, just until they brown a little (3-5 minutes).

5. Take everything you fried and keep aside on a plate, as shown below.


6. Onto the sauce now. I took the chopped up tomatoes and onions and blended them together. In the same frying pan with the leftover oil, I poured the sauce mix. Stir for 1 minute or two.

7. Next, add the spices. Add the coriander powder, cumin powder, turmeric powder and chili powder. Mix everything together, stirring frequently. I do this for a while (10 minutes-ish), to make sure the raw spice smell is gone. Make sure you keep stirring or else it does stick to the pan!

8. Add the coconut milk and mix with well with the sauce. It should start to smell really good about now!

9. Add the vegetables and the fish. Mix into the sauce. Cover and simmer for 10 minutes.

10. Garnish with fresh coriander.

11. Serve with white rice.



Enjoy! Xx


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s