Tomato Curry Fish Ball

Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 4


4 tbspvegetable oil
1½ tbspmixed halba
2 sprigscurry leaf
2Bombay onions, finely chopped
2 cloves garlic, chopped
3 tbspfish curry powder + 2 tbsp water (to make a paste)
1½ - 2 cupwater
1 packetMUSHROOM Curry Fish Ball
3medium ripe tomatoes, quartered
100 mlcoconut milk
Salt to taste


  1. Heat the oil in a pot and add in the mixed halba and curry leaves. Sauté on low heat for a couple of minutes.
  2. Add in the onions and garlic and cook until softened.
  3. Add the fish curry paste and sauté until the mixture is fragrant and the oil splits.
  4. Pour in the water, potatoes and let it simmer for 10 minutes until the potatoes have soften.
  5. Add the MUSHROOM Curry Fish Ball, okras and tomatoes, simmering for another 10 minutes.
  6. Mix in the coconut milk once the okras have softened. Serve on a bed of hot rice with some stir-fried vegetables.


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