Hong Kong Fish Cake Curry
Creamy, mild curry loaded with bouncy pink fish cakes, potatoes, and onions — a beloved street snack.
About This Recipe
Fish cake curry is as iconic to Hong Kong as dim sum. Street vendors sell it from carts, spooning fluffy pink fish cakes and potatoes into paper cones with silky curry sauce. The curry is milder than Thai versions but richer, with a gentle sweetness and potato starch giving it a velvety texture that coats each fish cake.
Ingredients
Serves 2
- 10 piecesfish cakes, halved
- 2 mediumpotatoes, cubed
- 1 largeonion, diced
- 2 tbspcurry powder
- 1 cancoconut milk (400ml)
- 1 cupchicken stock
Instructions
- 1
Cook potatoes
Boil potatoes in salted water for 10 minutes until just tender. Drain.
- 2
Make curry base
Heat oil and fry curry powder until fragrant. Add onion and fry 2 minutes.
- 3
Add coconut and stock
Pour in coconut milk and stock. Stir well and bring to a simmer.
- 4
Add fish cakes and potatoes
Add fish cakes and potatoes. Simmer 5 minutes until heated through. Season with salt.
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Pro Tips
- →
Fish cakes should be just heated, not overcooked or they'll fall apart.
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Coconut milk is essential for the silky texture.
- →
Serve in paper cones for authentic street-style experience.
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Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Variations
- •
Add shrimp or squid for seafood version
- •
Use cauliflower instead of potatoes
- •
Make it spicier with extra chili powder
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Refrigerate up to 3 days. Reheat gently on the stovetop.
History & Origin
Fish cake curry emerged in 1970s Hong Kong as street food vendors adapted curry to use locally available fish cakes, making an affordable, quick meal for office workers and students.
Frequently Asked Questions
Where do I find fish cakes?
Asian markets sell them refrigerated or frozen. Look for bright pink cakes in the seafood section.
Can I make my own fish cakes?
Yes, but store-bought are much easier. Homemade requires a food processor and specialized technique.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving · 2 servings total
Time Summary
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