Feather-black fish ball in Green curry

Feather-black fish ball in Green curry for 2 dish serves




4 grams feather black fish paste

6 ounces coconut milk

6 ounces water

5 pieces sliced garlic

40 grams of fresh green chillies

3 small galangals

5 stalks of lemongrass

1 kaffir lime (only skin)

1 tablespoon shrimp paste

8 round eggplants

1 grampea eggplant

2 red chillies

5 basil leaves

5 kaffir lime leaves

½ gram of small galangal

3-4 tablespoon oil

2 tablespoon of palm sugar

3 tablespoons of fish sauce

1 teaspoon of salt



  1. Chop lemongrass, kaffir lime, galangal into small fine pieces. Afterwards, combine with green chillies, garlic, shrimp paste; adding water to in an amount to fill up the ingredients and mix and the mixture till it turns to a fine delicate paste
  2. Knead Feather Black fish (without flour) with the silver bowl strongly till it’s the texture become sticky. The tip is that fish has to be cool by putting fish to a silver bowl and put it on the ice water with the fish meat touching the water.
  3. Make fish ball into eatable size, put it in boiled water. Until the meat ball come up to the water surface showing that it’s done, then can be pick out of the water.
  4. Simmer curry paste in the pan till the water dry away, and then put oil for a better smell. Add 6 ounces of coconut milk till it boils, thus add 6 ounces of water at the end in a light heat.
  5. Add fish ball into the curry paste in the pan before seasoning with 2 table spoonful of fish sauce, 1 teaspoon of salt or season as you like. Mixed well in the pan then add vegetable, round egg plants, pea egg plants. Lastly, decorate with thin sliced of red chilies, galangal finely chopped lime leaves, and small basic leaf.

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