Curry Fishballs

I felt like curry fishballs, so I decided to recreate them based on what I remember they’re supposed to taste like.

• 1 lb. frozen fishballs (about 30 total), thawed
• 2 tblsp turmeric
• 1 tblsp kosher salt
• 1 tblsp coriander
• 1 tsp cumin
• 1 tsp Chinese 5-spice powder
• 1 tsp crushed red pepper

1. In a small saucepan, combine all the dry ingredients with 4 cups of water and bring to a boil. Put in the fishballs and bring to a boil. Lower the heat and simmer for at least 15 minutes.
2. Take the fishballs out and thread 5 fishballs to a skewer. Arrange on a serving platter and pour some of the curry sauce over the fishballs to prevent them from drying.

They were quite comparable to the ones I get from a restaurant I really like for their curry fishballs :-)