Fish Balls with Curry Cream (Fiskbollar med Curry Grädde) (dairy-free)


  • Fish Balls
  • 8 oz (226.8 g) white fish (cod)
  • 1 egg white
  • 1/8 teaspoon (.5 ml/ .29 g) nutmeg
  • 1/8 teaspoon (.5ml/ .3 g) white pepper
  • 3/4 teaspoon ( ml/ 4.56g) salt
  • 1/4 cup (59 ml/ 28g) blanched almond flour
  • 1 tablespoon (15ml/ 13.63 g) coconut oil
  • Curry Sauce
  • 4 oz (118 ml/110 g) coconut milk
  • 1 tablespoon (15 ml/ 6.3 g) curry powder


Food Processor/Blender. Blend the fish, egg whites, 1/4 teaspoon (1 ml) salt, and remaining spices in a food processor (or blender) until well blended. Scrape the fish mixture out of the processor with a spatula into a bowl.

Stove-top. Make Roll the fish balls lightly in the almond flour,and fry them coconut oil in a skillet over medium-high heat until lightly browned on all sides.

Bake: Alternatively you can bake the fish balls on a baking sheet lined with parchment paper at 350F/ 176C/Gas Mark4 for 20-25 minutes.

Curry Sauce. Stove-top. While the fish balls are cooking, combine the the coconut milk, 1/2 teaspoon (2 ml) salt, and curry powder in a skillet, and cook on medium heat to reduce the curry mixture down to your preferred thickness for a curry sauce. Stir every few minutes to keep the sauce well combined. Set aside when you reach desired consistency.

Serve approximately 4 oz (113.3g) fish balls with 2 oz (56.6 g) curry sauce. Base recipe serves two.

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About This Recipe

Fish balls with curry sauce make a delicious meal that is great to warm you up from the inside out on a snowy night! I had no clue how easy it was to make a curry sauce until researching this recipe- and now we have curry all the time (maybe more than my husband would like)! So I'm happy to pass along one of my family's favorites! Smaklig måltid!

Note:This dish goes great with a base of cauliflower rice.

Recipe Macros per Serving

Protein: 24.67 gram(s)

Carbs: 8.43 gram(s)

Fiber: 3.75 gram(s)

Fat: 18.07 gram(s)

Calories: 289.15

Net Carbs: 4.68 gram(s)