Vesterålen Fish Balls in Curry Sauce
with Potatoes and Carrots
🕒 Total Time: ~35–40 minutes
Servings: 4
🧾 Ingredients:
For the Main Dish:
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1 can Vesterålen fish balls (ca. 800g), drained and liquid reserved
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600g (1.3 lb) potatoes, peeled and cut into chunks
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3–4 carrots, sliced
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2 tbsp butter
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2 tbsp flour
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1–2 tsp mild curry powder (adjust to taste)
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300 ml (1¼ cup) milk
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200 ml (¾ cup) reserved fish ball liquid (top up with stock if needed)
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Salt and pepper to taste
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Fresh parsley (optional, for garnish)
🍳 Instructions:
1. Cook the Vegetables:
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Boil potatoes and carrots in salted water until tender (10–15 minutes).
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Drain and keep warm.
2. Make the Curry Sauce:
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In a saucepan, melt butter over medium heat.
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Stir in flour and curry powder to form a roux. Cook for 1–2 minutes.
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Gradually whisk in milk and reserved fish ball liquid. Keep whisking to avoid lumps.
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Simmer gently until the sauce thickens (about 5–7 minutes).
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Season with salt and pepper to taste.
3. Add the Fish Balls:
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Gently add the fish balls to the sauce.
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Simmer for 5–7 minutes to heat through.
4. Serve:
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Plate with boiled potatoes and carrots.
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Spoon fish balls and curry sauce over the top or serve separately.
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Garnish with chopped parsley if desired.
📝 Tips:
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Add a touch of cream or crème fraîche for a richer sauce.
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You can sauté some leeks or onions with the butter for more depth.
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Use Dijon mustard for a sharp twist (½ tsp stirred into the sauce).