Curry Fish Balls - Revision history

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2026-09-22T14:24:04Z

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	== Serving and variations ==		== Serving and variations ==
	Skewers as a walk-around snack; sauce heat and sweetness vary by vendor. Some stalls offer larger "beef balls" or mixed skewers in similar curry. See [[Hong Kong Food]], [[Egg Waffle]], [[Fuzhou Fish Balls]], and drinks on [[Chinese Drink]].		Skewers as a walk-around snack; sauce heat and sweetness vary by vendor. Some stalls offer larger "beef balls" or mixed skewers in similar curry. See [[Hong Kong Food]], [[Egg Waffle]], [[Fuzhou Fish Balls]], and drinks on [[Chinese Drink]].


			A typical order is several balls on one or two skewers, eaten immediately so the sauce stays warm. Vendors may offer a mild or slightly spicier curry pot at the same cart.

	== See also ==		== See also ==

Admin: [CFWK] Expand short article

2026-09-22T14:22:59Z

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← Older revision		Revision as of 22:22, 22 September 2026
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	== Characteristics ==		== Characteristics ==
			Fish balls should bounce elastically; the curry is savory-mild and slightly sweet rather than dry-spice hot like many Indian restaurant curries. Color is vivid yellow from curry powder or paste in a seasoned broth. Skewers are kept warm in sauce pots so each ball picks up a glossy coat. Eaten standing, often with other street snacks such as [[Egg Waffle]]. Compared with clear-broth [[Fuzhou Fish Balls]], Hong Kong curry fish balls emphasize sauce and portability over stuffed-pork centers.
	~~Elastic fish-ball~~ bounce; curry is savory-mild rather than Indian-restaurant ~~hot~~. ~~Often eaten~~ standing with other ~~skewer~~ snacks.

	== Ingredients (overview) ==		== Ingredients (overview) ==
			Fish-paste balls (commercially made or shop-made), curry powder or paste, broth or water, oil, and seasonings. Balls are skewered and simmered or held in the curry pot. Chili oil or additional skewers (offal, squid) may sit in neighboring pots at the same stall.
	Fish paste balls, curry powder or paste, broth, oil. ~~Skewered~~ and ~~kept warm~~ in ~~sauce~~ pots.

	== History and culture ==		== History and culture ==
			Curry fish balls are a twentieth-century Hong Kong street-food icon, reflecting British colonial–era curry powder in local snack form. They appear with egg waffles and milk tea culture on [[Hong Kong Food]] and [[Chinese Snack]] contexts. Carts near markets and schools keep the snack tied to everyday grazing rather than banquet cuisine.
	~~Twentieth~~-century Hong Kong street food icon~~; appears~~ with egg waffles and ~~other snacks~~ on [[Hong Kong Food]] and [[Chinese Snack]] contexts.

	== Serving and variations ==		== Serving and variations ==
			Skewers as a walk-around snack; sauce heat and sweetness vary by vendor. Some stalls offer larger "beef balls" or mixed skewers in similar curry. See [[Hong Kong Food]], [[Egg Waffle]], [[Fuzhou Fish Balls]], and drinks on [[Chinese Drink]].
	Skewers as a walk-around snack. See [[Hong Kong Food]], [[Egg Waffle]], ~~and~~ [[Fuzhou Fish Balls]] ~~for fish-ball relatives~~.

	== See also ==		== See also ==

	* [[Hong Kong Food]]		* [[Hong Kong Food]]
	* [[Egg Waffle]]		* [[Egg Waffle]]
	* [[Fuzhou Fish Balls]]		* [[Fuzhou Fish Balls]]
	* [[Chinese Snack]]		* [[Chinese Snack]]
			* [[Hong Kong Milk Tea]]
			* [[Yuenyeung]]
	* [[List of dishes (A-Z)]]		* [[List of dishes (A-Z)]]

Admin: [CFWK] create Curry Fish Balls (Round11 P4 dish)

2026-09-22T10:34:48Z

[CFWK] create Curry Fish Balls (Round11 P4 dish)

New page

{{#seo:
|title=Curry Fish Balls (咖喱鱼蛋) - Chinese Food Wiki
|keywords=Curry Fish Balls,咖喱鱼蛋,Hong Kong street food
|description=Curry Fish Balls are Hong Kong street-snack fish balls served in a mild curry sauce on skewers.
}}

{{Infobox chinese food
| image = Curry Fish Balls.jpg
| caption = Curry Fish Balls
| alternate_name = Hong Kong curry fishballs; street fish ball skewers
| pinyin = Gālí yúdàn
| type = Street snack
| course = Snack
| country = China
| region = Hong Kong
| other = Fish balls in bright curry sauce; iconic Hong Kong street skewer
}}

'''Curry Fish Balls''' (Simplified Chinese: 咖喱鱼蛋; Traditional Chinese: 咖喱魚蛋; Pinyin: ''Gālí yúdàn'') are springy fish balls bathed in a bright yellow mild curry sauce, sold on skewers at Hong Kong street stalls and dai pai dong–style snack carts—an emblem of [[Hong Kong Food]] street culture.

== Characteristics ==

Elastic fish-ball bounce; curry is savory-mild rather than Indian-restaurant hot. Often eaten standing with other skewer snacks.

== Ingredients (overview) ==

Fish paste balls, curry powder or paste, broth, oil. Skewered and kept warm in sauce pots.

== History and culture ==

Twentieth-century Hong Kong street food icon; appears with egg waffles and other snacks on [[Hong Kong Food]] and [[Chinese Snack]] contexts.

== Serving and variations ==

Skewers as a walk-around snack. See [[Hong Kong Food]], [[Egg Waffle]], and [[Fuzhou Fish Balls]] for fish-ball relatives.

== See also ==

* [[Hong Kong Food]]
* [[Egg Waffle]]
* [[Fuzhou Fish Balls]]
* [[Chinese Snack]]
* [[List of dishes (A-Z)]]