Decided to make a staple street dish of Hong Kong that consists of a Chinese fish cake and a thick curry flavored sauce.

You'll need:

Frozen Chinese fish balls (found at a fish market or Asian market)

For the sauce:
2 cups of water
1 teaspoon of chicken stock powder
1 teaspoon of chopped garlic
1 teaspoon of minced ginger
1.5 tablespoons of curry powder
2 teaspoons of sugar
A pinch of salt
1 teaspoon of soy sauce
2 tablespoons of oyster sauce
1 tablespoon of corn starch

Boil the fish balls in a separate pot of water for several minutes or until soft, then drain and set aside. In a pan combine the water, soy sauce and oyster sauce. Bring to a boil and add the ginger and garlic. Finally the dry ingredients. Salt, chicken stock powder, corn starch, curry powder, sugar and salt. Add the fish balls and boil in the sauce for several minutes. The longer it sits, the more sauce and flavor is absorbed into the fish balls. Reheat when ready to eat, and enjoy!