Salmon Ball with Salted Egg Sauce

Crispy salmon balls coated in a rich and creamy salted egg sauce with a hint of butter and curry leaves. A simple yet indulgent dish that’s perfect for family meals or special weekend treats.

Servings: 3 - 4 Portions

Ingredients

Main

• 12 salmon balls

• Oil for frying (or 2 tbsp oil for pan-frying)

  
  

Salted Egg Sauce

• 2 salted egg yolks (steamed and mashed)

• 2 tbsp butter

• 3 cloves garlic (minced)

• 3–4 curry leaves (optional but recommended)

• 80 ml evaporated milk (or fresh milk)

• ½ tsp sugar

• ¼ tsp white pepper

• 1–2 bird’s eye chilies (optional, sliced)

Instructions

Cook the Salmon Balls

• Deep fry or pan-fry salmon balls until golden and crispy.

• Remove and drain excess oil.

• Set aside.

  
  

Prepare the Salted Egg Sauce

• Melt butter in a pan over low-medium heat.

• Add garlic and sauté until fragrant (do not brown).

• Add curry leaves and chilies (if using).

• Stir in mashed salted egg yolks.

• Pour in evaporated milk and stir continuously.

Cook until the sauce becomes creamy and slightly thick.

Season

• Add sugar and white pepper.

• Taste and adjust (salt is usually not needed because salted egg is already salty).

  
  

Combine

• Add the fried salmon balls into the sauce.

• Toss gently until fully coated.

• Cook for 1–2 minutes until the sauce clings nicely to the salmon balls.

Serve immediately while warm.

Make It Even Easier

• No salted egg yolks? Use ready-made salted egg sauce paste.

• No curry leaves? You can skip, but they add a signature aroma.

• Want extra creamy? Add 1 tbsp cooking cream.

• For a crispier texture, coat salmon balls lightly in cornstarch before frying.