In a large pot on medium heat, add 4 cups water, 3 bay leaves, 3 star anise, half cinnamon bark and blended mixture. When the water starts boiling, add 1 tablespoon curry powder, 1/2 tablespoon chicken bouillon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir together. Cook sauce for 8-10 minutes. Then, skim the top of the bubbles and take out the bay leaves, star anise, cinnamon bark.
4 cups water, 3 bay leaves, 3 star anise, half cinnamon bark, blended onion mixture, 1 tablespoon curry powder, ½ tablespoon chicken bouillon, 1 teaspoon salt, ½ teaspoon black pepper
Next, add 1 tablespoon butter, 1/2 tablespoon chili oil (add more if you like more spicy), 1/2 tablespoon sugar and 1 tablespoon soy sauce. Lastly, add heavy cream if you like the sauce to be creamier. I like to cook for an additional 5 minutes to have a thicker consistency! The longer you cook the fish balls on medium heat, the thicker the sauce will be. You can serve by itself, or skewered. I add ketchup on top (don't judge it until you try it!) for extra sweetness. I got the ketchup idea on curry balls from a Guangzhou 7-11 store.
1 tablespoon butter, ½ tablespoon chili oil, ½ tablespoon sugar, 1 tablespoon soy sauce, 2 tablespoon heavy cream or coconut cream